Braised yellow croaker with mutton(yang rou men huang hua yu )

Braised yellow croaker with mutton

Introduction:

"In Chinese characters, fish and sheep are fresh words. When the yellow croaker is stewed with delicate meat and spicy mutton, how can it taste fresh? In Xinjiang, there are also fish, sheep, fresh farmhouse, sea, land and air dishes, etc. they are all made with fish and sheep. When you come to Xinjiang, you must try these fish and sheep dishes. Xinjiang's winter is relatively long, and the heating period is usually five months. In addition, there are almost six months before and after the heating and cooling down, which forms the Xinjiang people's habit of eating mutton to resist the cold. Xinjiang people also give full play to the practice of mutton, making the beauty of Xinjiang mutton well known. Yellow croaker is rich in protein, trace elements and vitamins, which has a good tonic effect on the human body. For the weak and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect. Yellow croaker has the effects of invigorating the spleen and stomach, calming the nerves and stopping dysentery, replenishing qi and essence, and has good curative effect on anemia, insomnia, dizziness, loss of appetite and postpartum body deficiency of women. "

Production steps:

Step 1: cut the mutton into thin slices, wash and clean the yellow croaker, with a flower cutter on both sides

Step 2: cut spicy skin into bubbles, wash and cut scallion

Step 3: slice ginger and cut parsley into sections

Step 4: first put the mutton slices in the boiling water pot, remove the mutton slices, skim the foam in the pot, and leave the boiled mutton soup for fish stew

Step 5: yellow croaker pat dry powder, hot pot cool oil, yellow croaker under the oil pot

Step 6: deep fry until both sides are golden

Step 7: leave a little oil in the pot, stir fry the spicy skin with onion and ginger powder

Step 8: blanched mutton slices with cooking wine and soy sauce, add the soup of blanched mutton slices just now, add Chinese prickly ash and star anise salt, bring to a boil over high heat, turn to medium heat and simmer for about 10 minutes.

Step 9: when the soup in the pot is about to dry, add salt and chicken essence to taste, add water and starch to thicken, and then remove from the pot

Materials required:

Mutton: moderate

Yellow croaker: moderate

Vegetable oil: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Scallion: right amount

Spicy skin: right amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Coriander: moderate

Ginger: right amount

Note: when frying yellow croaker, fry it again, so that the skin of the fish is complete and the color is more beautiful.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: fish flavor

Chinese PinYin : Yang Rou Men Huang Hua Yu