Fish and mutton in casserole(dong ji zi bu tang cai sha guo yu yang xian )

Fish and mutton in casserole

Introduction:

"Yuyangxian" is a famous dish in the south of the Yangtze River. Some of them are made by hot pot, some by steaming and grilling, and some by casserole. These practices have their own characteristics, but it is better to eat casserole and hot pot in winter. When making hot pot, the soup can be wider, and then some vegetables, tofu, mushrooms and so on can be rinsed to eat. In this way, it is not too hot, but also to achieve the purpose of balanced nutrition with meat and vegetables. In Chinese characters, "Xian" is composed of "fish" and "sheep". As early as 2000 years ago, during the spring and Autumn period and the Warring States period, Confucius had a lot of research on diet, and the fish sheep collocation was also discovered by his elders. During the Warring States period, the world was in chaos, which disrupted the laws of the Zhou Dynasty. In order to defend the etiquette and monarch and Minister system of the Zhou Dynasty, Confucius led his disciples to travel around the world to promote the etiquette of the Zhou Dynasty. Unfortunately, no one listened to him! Confucius, as an educator and teacher of a generation, has always been unable to turn around the separatist situation of the decline of the Zhou Dynasty by his own efforts. If all countries are competing for the Central Plains, they should fight or kill as usual! One day, Confucius led his disciples to the state of Chu, and they were hungry. At noon, they passed by a small town. Due to the poverty in the war-torn area, they could not buy any decent food. They only got a small number of fish and mutton. Confucius ordered them to cook a pot of dry food to satisfy their hunger, but they did not expect that it was very delicious. This is the origin of the earliest "fish and sheep fresh". Later, after improvement, the use of a little more sophisticated utensils in the costumes became an handed down delicacy of Confucius. Today, we use the cartilage and meat parts of silver carp and sheep to make a nourishing dish. There are some dried Huaishan tablets, Lycium barbarum and astragalus, which can increase the heat and have the effect of tonifying yang. The taste is also very delicious. It is most suitable for tonic food in winter. The main methods of this simple family version of nourishing dish "fish and mutton in casserole" are as follows:

Production steps:

Step 1: wash the mutton and put it in a pot under cold water.

Step 2: skim the foam.

Step 3: cook the mutton for 5 minutes and remove it.

Step 4: another pot, add onion, ginger and pepper, and then add boiled mutton into boiling water.

Step 5: bring to a boil, pour in a proper amount of Shaojiu, cook the mutton over medium heat for 60 minutes until the mutton is soft and rotten.

Step 6: blanch the mushrooms during the mutton cooking.

Step 7: blanch the mushrooms during the mutton cooking and put them into the casserole to smooth the bottom.

Step 8: Sprinkle with Huaishan tablet, wolfberry and Huangqi tablet.

Step 9: heat up a little oil in another frying pan, and then fry the fish head.

Step 10: fry the fish head until it is slightly yellow on both sides, take it out and put it into a casserole.

Step 11: after the mutton is cooked, pick out the onion, ginger and pepper.

Step 12: then take out the mutton and put it into the casserole.

Step 13: season the Lamb Soup with salt and pepper.

Step 14: adjust the flavor and pour the soup into the casserole.

Step 15: cover the casserole and bring to a boil.

Step 16: skim off the oil slick in the soup with a hand spoon, and then cook for 20 minutes over medium heat.

Step 17: cook and serve with casserole. Sprinkle a little coriander powder when eating.

Materials required:

Sheep cartilage rib: 350g

Silver carp head: 300g (half)

Fresh mushroom: 150g

Huaishan tablet: 15g

Wolfberry: 5g

Huangqi tablets: 5g

Minced coriander: a little

Ginger slices: 20g

Scallion section: 40g

Zanthoxylum bungeanum: 2G

Refined salt: 3 G

White pepper: 1g

Shaoxing Huadiao wine: 20g

Water: moderate

Note: this dish features: crisp mutton, tender and smooth fish, delicious soup, moderate salty. Warm tips: 1. Fish head and mutton must be fresh, fish should be cleaned to remove impurities, mutton should also be washed with water before use; 2. Astragalus, Huaishan tablets and medlar are sold in various Chinese herbal medicine stores. 3. Mushroom can also use Tricholoma, the taste is also very good; 4, with casserole in cooking fish, sheep, soup opened to open the lid to cook, firepower should be appropriate larger, to soup does not overflow is appropriate, so that the soup can be more thick, taste will be better. The soup is very delicious, so you don't need to put MSG to make it fresh. This home version of nourishing soup "fish and mutton in casserole" is ready for your reference!

Production difficulty: simple

Process: casserole

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Dong Ji Zi Bu Tang Cai Sha Guo Yu Yang Xian