Authentic fish and mutton cooking method

Fish and mutton is a common delicacy. It is rich in nutrition and very suitable for the elderly and children. There are many ways to cook fish and mutton. First, you can prepare a fresh carp, then prepare an appropriate amount of mutton, and then prepare the vegetables. The characteristic of this dish is that it is salty with sweetness and tastes mellow. It is especially suitable for eating in autumn and winter. It has a good effect of moisturizing, beautifying and nourishing the body.

Authentic fish and mutton cooking method

Ingredients required : one fresh gill fish (750 grams, you can also use mandarin fish, crucian carp, carp, etc. instead), 600 grams of cooked mutton with skin, and 10 green vegetable hearts. Seasoning: 60 grams of soy sauce, 40 grams of sugar, 2 grams of MSG, 2 grams of salt, 10 grams of scallion knots, 10 grams of ginger slices, and appropriate amount of pepper.

Preparation method

1. Clean the gills of the fish and remove the head and tail. Cut the fish into cubes and the cooked lamb with skin into cubes. 2. Put oil in a pot and put it on fire. Add scallion and ginger and stir-fry until fragrant. Put in the gill fish and fry it briefly. Put in the mutton. Add soy sauce, Shaoxing wine, salt, rice wine, and a little water. Bring to a boil and then simmer over low heat. Add sugar and simmer briefly. Use high heat to thicken the soup and add pepper. Place the gill fish pieces at the bottom, place the mutton skin side up on the fish, put the head and tail on, and pour the marinade on it. 3. While roasting the mutton, add salt and MSG to the green vegetable hearts and stir-fry thoroughly, then place them around the mutton on both sides.

Dishes

This dish is salty and sweet, fresh and mellow, and is a winter delicacy. In terms of the structure of Chinese characters, the character "fish" plus the character "lamb" form the character "fresh". If lamb with skin and fish are stewed for a long time with refined salt, onion, ginger, Shaoxing wine and pepper, the taste is delicious.

History and Culture

As for the origin of Yuyangxian, there is a saying: It was in Huizhou Prefecture during the Qing Dynasty. A farmer was crossing the Lianjiang River with four sheep on a boat. The boat was small and one sheep accidentally fell into the water, attracting a school of fish. The fish scrambled to eat the mutton and ate so much that they were fat and dizzy. A fisherman passed by in a boat, cast a net, and caught a lot. After returning home, the fisherman slaughtered the fish and was surprised to find that the fish belly was full of minced mutton. He slaughtered the fish, stuffed the minced mutton back into the fish belly, and cooked them together. As a result, the cooked fish has crisp bones and tender meat, without any fishy or mutton smell, the fish soup is delicious, the mutton is fragrant, and the flavor is extremely unique... Over time, it has become a famous product of Anhui cuisine.

Another story goes: When Confucius first traveled around the countries, he encountered obstacles everywhere and had a hard time. He couldn't even get enough food. His disciples could only beg everywhere. One day, they got some fish and mutton. As everyone was hungry, they mixed the fish and mutton together and cooked them. They found that the taste was extremely delicious, and the saying spread from then on. It is said that the word "fresh" came from this.

Northerners consider mutton as the most delicious dish, while southerners consider turtle as the most delicious dish. Steaming turtle and mutton together combines the two delicacies from the north and the south in one dish, hence the name "mutton hidden in the belly of fish". During the Spring and Autumn Period, Duke Huan of Qi, one of the Five Hegemons of the Spring and Autumn Period, had a royal chef named Yi Ya, who was good at mixing the five flavors and was the first to create dietary therapy and health-preserving meals. It is said that the idea of ​​“hiding a lamb in a fish’s belly” came from Yi Ya’s hand. Yi Ya steamed turtle and lamb together, and the taste was extremely delicious without any fishy or mutton smell. Therefore, later generations combined fish and lamb into one Chinese character for “fresh”. This famous palace dish was also called "steamed lamb with turtle" in the Southern Song Dynasty, and its taste is similar to "fish bites lamb".