The lamb, the yellowfish
By VicentaLakin
In Han's words, fish and sheep are words. How can a yellowfish taste when it's a little bit of flesh and a little bit of perfume? In Xinjiang, there are fish and sheep farmers, sea, land and air, and so on, all made together with sheep, and they must be tasted in Xinjiang. The longer winter in Xinjiang, usually five months of heating, almost six months before and after heating, has created a habit of eating lamb in order to fight the cold, and the practice of lamb in Xinjiang has become so intense that the taste of the meat in the new is known to the family. Yellow fish contain abundant proteins, trace elements and vitamins, which have a good supplement to the human body and, for the weak and middle-aged, they receive good therapeutic effects. Yellow fish have the effect of spleen promotion, dysentery and fumigation, and have good effects on anaemia, insomnia, dizziness, appetite and post-partum infirmity。
Recipe Recommendations
- mutton appropriate amount
- yellow croaker appropriate amount
- vegetable oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- spicy skin appropriate amount
- octagonal appropriate amount
- peppercorns appropriate amount
- coriander appropriate amount
- Jiang appropriate amount
- fish-flavored
- braised
- an hour
- ordinary
Steps for The lamb, the yellowfish
1
Slice the lamb, wash the yellowfish and clean it up
2
Spicy bubbly cut the end, clean the onions
3
Ginger slices and fragrances
4
First, we'll water it in a boiling pot, we'll get it out, we'll throw it away, we'll keep it for a while
5
Butterfish make dry powder, hot oil, butterfish make oil
6
It'll blow both sides
7
There's a little oil in the pot, and it smells like ginger paste
8
A good lamb sauna sauce with the soup of the last sauna, with the eight horned salt, a fire, and a turn of ten minutes。
9
When the soup in the pot is ready to dry, salt and chicken taste, and water and starch for the potThe lamb, the yellowfish Make Tips
When frying yellow croakers, double-fry them once so that the fish skin remains intact and the color is more appealing.