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Red Net Moment July 16 news (correspondent Yang Jian, Peng Yuan, Huang Cheng, reporter Yang Zi, intern Duan Ruyi) Yesterday was the sixth day of the first month of June, water fish stewed lamb, which is known to everyone in Xiangtan. It is said that because the sun in the southern lunar calendar is like fire, the heat is difficult to endure, coupled with the heavy humidity in the morning and evening, it is easy to have various fevers in the yin and yang. Eating water fish stewed lamb on the sixth day of the sixth month of the lunar calendar can play a role in nourishing the yin and clearing the heat.
In a restaurant of the Xiangtan Intangible Cultural Heritage Project, the reporter saw that wave after wave of diners tasted water fish stewed lamb here. The person in charge of the store said that summer is the fastest time for human metabolism, and water fish stewed lamb is a good product for summer supplementation and yang qi.
How to make lamb stew with water fish? After slaughtering the fish, remove the coarse skin, cut into pieces, and press with a pressure cooker for 5 minutes after oiling. The fresh lamb is blanched in a cold underwater pot, blanched and fished out, and changed into a small piece of one centimeter wide. According to experienced chefs, there are a few points to pay special attention to when making this dish: lamb and water fish should be stewed separately until they are eight years old before they can be mixed together, and some garlic and other ingredients should be added together, and then chili sauce and celery are added before leaving the pot. In this way, a bowl of authentic, mellow water fish stew lamb is ready.
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