The practice of swallowing sheep with pure vegetable fish

Mandarin fish 1 400g, lamb tenderloin 250g, star anise 2, soy sauce 3 tbsp, Shaoxing wine 1 tbsp, clear soup 3 cups, ginger, coriander, pepper, onion and sugar in moderation.

Exercise:

1. Remove scales and gills from Siniperca chuatsi, cut a knife from the middle of the back, take out big bones and internal organs, and wash them with clear water. Cut the mutton into long squares 3.3 cm long and 2 cm wide, put it in boiling water and scald it slightly, then remove it and drain it.

2. Heat the pan, put oil in it, stir-fry the mutton for a few times until it is medium-cooked, add appropriate amount of water, 1 tablespoon soy sauce, 2 slices of onion, 2 slices of ginger, 1 slice of star anise, and appropriate amount of sugar and salt. When it's 80% rotten, pick out the onion, ginger and star anise, take out the mutton and put it in the stomach of mandarin fish.

3. Heat the pan, put the oil, and add the mandarin fish when it is half cooked. Rub a little soy sauce on both sides of the fish, fry until both sides are golden, take it out, remove the hemp thread, put it in the pot, add the remaining star anise, onion, ginger, Shaoxing wine, soy sauce, sugar, salt, clear soup and roast mutton stock, boil over low heat, bake for another 30 seconds, then pick out the onion, ginger slices and star anise, and sprinkle with white pepper and coriander.