Lamb chops and crucian carp soup

Lamb chops and crucian carp soup

Overview

Among the methods of creating Chinese characters, pictography and meaning are the two most important ones. Fish and sheep are both typical pictographic characters, and putting fish and sheep together will undoubtedly make you understand. That is one word - fresh! It is really the heart and liver of our ancestors with seven orifices and nine curves of intestines - so smart! Oddly enough, fish and mutton are fishy and mutton-y. The two ingredients are used to make soup separately. Many people don’t like it. For example, I drink neither fish soup nor mutton soup. But as long as the fish and mutton are stewed together, the fish will no longer be fishy and the mutton will no longer be sour, leaving only freshness. The soup made with mutton and crucian carp has a Jiangsu flavor. It is made with a unique method and is not fishy or smelly. It is a good choice in the soup. This soup is delicious, replenishes qi and blood, and replenishes deficiency and tuberculosis. It is most suitable for consumption in winter.

Tags

Ingredients

Steps

  1. Wash the fungus, remove the stems, and tear into small florets; slice the boiled bamboo shoots, blanch them and set aside; slice the onion and ginger; mince the green garlic sprouts

    Lamb chops and crucian carp soup step 1

  2. Blanch the washed lamb chops in boiling water until the water boils again and cook for about 2 minutes;

    Lamb chops and crucian carp soup step 2

  3. Take out the mutton chops and wash the blood;

    Lamb chops and crucian carp soup step 3

  4. Put ginger slices, star anise, and Sichuan peppercorns into the filling bag;

    Lamb chops and crucian carp soup step 4

  5. Put the mutton chops into the pressure cooker, add an appropriate amount of water and seasoning packets, turn to high heat and then reduce to low heat and suppress for 20 minutes, then turn off the heat and naturally exhaust air;

    Lamb chops and crucian carp soup step 5

  6. Separate the cooked lamb chops and the soup used to cook the lamb chops;

    Lamb chops and crucian carp soup step 6

  7. After cleaning the crucian carp, wipe the surface moisture with kitchen paper;

    Lamb chops and crucian carp soup step 7

  8. Wipe the wok with ginger in advance;

    Lamb chops and crucian carp soup step 8

  9. Start the wok, add appropriate amount of cooking oil, heat the pan with cold oil and sauté the ginger slices until fragrant.

    Lamb chops and crucian carp soup step 9

  10. Add crucian carp and fry until both sides are slightly brown;

    Lamb chops and crucian carp soup step 10

  11. Add chopped green onion and bring out the aroma;

    Lamb chops and crucian carp soup step 11

  12. Pour in the soup used to cook the lamb chops while it's hot (if it's cold, reheat it);

    Lamb chops and crucian carp soup step 12

  13. Bring to a boil over high heat and skim off the foam;

    Lamb chops and crucian carp soup step 13

  14. Add the lamb chops and continue to cook over high heat until the soup turns white, about 15 minutes;

    Lamb chops and crucian carp soup step 14

  15. Add fungus and bamboo shoot slices and cook for another 2 or 3 minutes;

    Lamb chops and crucian carp soup step 15

  16. Add salt and pepper to taste and turn off the heat;

    Lamb chops and crucian carp soup step 16

  17. After removing from the pot and serving on a plate, sprinkle with chopped green garlic sprouts and a few wolfberry seeds for decoration.

    Lamb chops and crucian carp soup step 17