This method of cooking mutton in fish soup is said by the older generation. I just talked about the method of slicing fish with you. Originally, the rest of my fish head and bones were ready to be thrown away, just let the old man in the neighborhood see and say, what a pity to throw away. It's delicious and warm to cook a pot of mutton, so I tried it with a try attitude.
Secret mutton making method:
1. Put a little oil in the pot, heat up and stir fry the fish head and bones until they are discolored, or stir fry the remaining fish meat on the bones.
2. Then add warm water and boil. Boil until the soup is white and thick, then turn off the heat. Leave the soup and discard the fish head and bones.
3. Wash the meat, put it into the pot together with cold water, boil it in high heat, boil it for another 3-4 minutes, then turn off the fire, remove the mutton, wash the blood floating with warm water, and discard the soup
4. Add water, add boiled mutton and ginger slices, and cook in high heat until the mutton can be easily interleaved with a chopstick. About half an hour, the mutton won't be tender if it's cooked too long.
5. Let the meat cool and slice. Heat the oil in the pot, stir fry the shallot and ginger, then put in the right amount of chili noodles, stir fry them over low heat to make the color of chili noodles a little darker
6. Mix fish soup with mutton soup and pour in. After boiling, add lamb slices and pea peels, then cover and simmer for 4-5 minutes.
7. Add salt, pepper and a little rice vinegar to turn off the fire.