Midwinter Solstice, come and taste the "fresh"! China's gastronomic circle is known for its "fresh" character, especially the original taste of food to cook out the umami taste as the highest realm. The word "fresh" is taken apart, and the combination of fish + sheep is known as "the first fresh in the world". According to legend, in the early days of Confucius's travels around the world, he ran into walls and struggled to eat, and he could not even eat. The disciples begged everywhere, occasionally got some fish and mutton, but due to the compulsion of the conditions, they could only stew the fish and mutton together, and unexpectedly found that the taste was incomparable! Since then, the word "fresh" has been born. And this famous dish, which was praised by Confucius, is not only delicious and delicious, but also rich in rich nutrition. Lamb is rich in protein, carbohydrates, vitamins B1, B2, calcium, phosphorus, iron, etc., while the unsaturated fatty acids of fish meat have a very good effect on the prevention and treatment of arteriosclerosis and coronary heart disease. In the middle of winter, try a mouthful of fresh skies until your eyebrows fall!
By baking there is a square academy
Lamb 300g
1 crucian carp
Ginger shallots to taste
1 white radish
Salt 5g
Cooking wine 30ml
Salad oil 25ml
Parsley to taste
1: After washing the crucian carp, cut a knife and fry until yellow on both sides.
2: Start another pot, pour in water, add cooking wine to the lamb pot and blanch the water, then fish out and wash, put into the casserole.
3: Peel and cut the white radish into hob pieces and put them in a casserole dish.
4: Put the fried fish and ginger and shallots together and add the right amount of water to the ingredients.
5. Adjust the steaming box to the over-warm steaming mode, preheat it to 110 degrees, put it into the steaming box, steam for 40 minutes and then take it out. Sprinkle with parsley.
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