Fish and sheep fresh, a soup suitable for autumn and winter, fresh and nourishing, the whole family loves to drink

Preparation ingredients: 200 grams of net lamb, 350 grams of net fish, 5 grams of green onion slices, 5 grams of ginger slices, 5 grams of salt, 5 grams of pepper, 500 grams of broth, 30 grams of cooked lard, a little chopped chives

Start production:

1 Clean fish and lamb sliced with a knife and add salt to taste.

2 Heat a wok over high heat, add cooked lard and add slices of green onion and ginger to simmer.

3 Add broth to a boil, then cook the lamb fillets and fish fillets for 5 minutes.

4 Season with salt, chicken powder and pepper, sprinkle with chopped chives and remove from the pan.

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Selected from the book "Addiction to Sichuan Cuisine one learning", all rights reserved.

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