Fish and sheep rolls

By VicentaLakin

Fish and sheep rolls

Recipe Recommendations

  • mandarin fish 2500g
  • Sheep front leg meat 200g
  • ginger 1 block
  • onion appropriate amount
  • cooking wine appropriate amount
  • sugar appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • ketchup appropriate amount
  • cumin powder appropriate amount
  • pepper appropriate amount
  • cornflour appropriate amount
  • sesame oil appropriate amount
  • salad oil appropriate amount

Steps for Fish and sheep rolls

  • 1
    Let's get rid of it
  • 2
    Cut the lamb to the ground
  • 3
    Onions of ginger, wine, salt, sugar, raw smoke, powdered powder, pepper powder, squirming and squeezing
  • 4
    Let's clean up the catfish
  • 5
    Cut the fish head off the cap
  • 6
    Take a knife from the back of the fish and put both of them under the meat
  • 7
    Fish from the tail into butterflies
  • 8
    Butterfly chips
  • 9
    Fish tails are made of wine and salt for a few minutes
  • 10
    Fish onions, ginger onions, sugar, salt, pepper powder, platinum grabs and slurry for 5 minutes
  • 11
    The fish rolls up on the other side of the fish
  • 12
    A roll of rollers
  • 13
    The boiler heats up to about 100 degrees, so that fish head tails are cooked up, then the fish rolls are blown in, and the fire gets to the fish and the meat turns to the lamb
  • 14
    Another pot with ketchup, platinum oil, raw smoke, white sugar, and an appropriate amount of water to make a sauce
  • 15
    Finally, the boiled sauce is pouring on the roll

    • Fish and sheep rolls Make Tips

    Swords must be fast, fish chips must be thin, fish must not be made too long or salted

    Recipe Categories

    Recipe recommendation