Pot fish bite sheep
Raw grass carp 400 g, lamb fillets 200 g, green vegetables 150 g, coriander 25 g.
Seasoning 5 grams of minced garlic and green onion, 1/2 tbsp salt, 1 tsp monosodium glutamate, 2 tsp chicken powder, starch and rice wine, 3 tbsp watercress paste, 1,000 g fresh soup, 75 g salad oil.
Preparation of work
1 Remove the scales, gills, and internal organs of the grass carp, wash and drain the water, remove the fish bones first, and then cut them into large pieces with a diagonal knife.
2 Put it in a large bowl and grab a little salt, rice wine and starch.
3 Remove the roots, wash, drain the water and cut into small pieces; the coriander removes the roots and old leaves, washes and chops.
Build rail van operations
1 Put the wok on the fire, take part in a little bottom oil to heat, add the green vegetables and stir-fry a little, then put it out of the pot and put it into the pot.
2 Heat the wok and add the salad oil to 60% heat, then add the bean paste, minced garlic and green onion to stir-fry the aroma.
3 Add fresh soup to a boil, then add grass carp fillets and lamb slices to a boil, reduce the heat and simmer until the ingredients are tender.
4 Then add salt, chicken powder, and msg to adjust the appetite, put it into the pot, sprinkle with chopped coriander, and serve.
