Fish, Sheep, Fresh Mandarin Fish Rolls

1. Wash the leg meat of sheep and remove the tendons

2. Chop the lamb into small pieces

3. Mix chopped lamb with scallions, ginger water, cooking wine, salt, sugar, light soy sauce, cumin powder, pepper powder, and cornstarch, knead and paste for later use

4. Wash the mandarin fish by removing the fish and breaking its belly

5. Cut off the fish head from the gill cover

6. Insert a knife from the back of the fish and slice the fish meat on both sides

7. Fish slices from the tail into butterfly slices

8. Butterfly piece

9. Marinate the fish head and tail with cooking wine and salt for a few minutes

10. Add cooking wine, scallion and ginger water, sugar, salt, pepper, and cornstarch to fish and meat, knead and paste, marinate for 5 minutes

11. Put an appropriate amount of lamb on the back of the fish fillet and roll it up

12. Rolled Mandarin Fish Rolls

13. Heat the wok and add an appropriate amount of oil to a temperature of about 100 degrees Celsius. First, fry the fish head and tail until cooked, then remove them. Then, put the fish meat roll into the wok and fry it over medium heat until the fish meat changes color. Once the lamb meat is cooked, remove it and set it on a plate

14. Put tomato sauce, oyster sauce, light soy sauce, and sugar in another pot, then add an appropriate amount of hot water and boil to make a seasoning sauce

15. Finally, pour the cooked sauce over the mandarin fish roll