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Lamb Chop and Carp Soup

2024-10-03 02:59:38 1296

Among the methods of creating Chinese characters, pictographic and ideographic are the two most important. Both "fish" and "sheep" are typical pictographic characters, and putting fish and sheep together undoubtedly implies one word - "fresh"! Truly the seven orifices, heart, and nine curved intestines of our ancestors - clever! It's strange to say that fish has a "fishy smell" and lamb has a "gamey smell". Both ingredients make their own soup, which many people don't like. For example, I don't drink fish soup or lamb soup. But as long as the fish and sheep are stewed together, the fish meat will no longer be fishy and the lamb meat will no longer be gamey, leaving only "fresh". Cooking lamb and crucian carp together in soup is a Jiangsu flavor, with a unique preparation method that is neither fishy nor gamey, making it a great dish in the soup. This soup has a delicious taste, nourishes qi and blood, replenishes deficiency and tuberculosis, and is most suitable for consumption in winter.

Details of ingredients

Sheep pork ribs350g
Crucian carp1 article

Technique

difficultySimple
workmanshipPot
tastesalty and savory
timean hour

Steps to make Lamb Chop and Carp Soup

1. Wash and remove the stems of the water soaked fungus, tear it into small flowers; Boil bamboo shoots into slices, blanch and set aside for later use; Scallion and ginger slices; Chop the green garlic sprouts into small pieces
2. Blanch the washed lamb chops in boiling water until the water boils again, then boil for about 2 minutes;
3. Remove the lamb chops and wash the blood powder thoroughly;
4. Put ginger slices, star anise, and Sichuan peppercorns into the feeding bag;
5. Put the lamb chops into a pressure cooker, add an appropriate amount of water and seasoning pack, heat them on high heat, then turn them to low heat and press for 20 minutes. After turning off the heat, let them naturally exhaust;
6. Separate the cooked lamb chops and the soup used for cooking lamb chops;
After cleaning the crucian carp, dry the surface with kitchen paper to remove any moisture;
8. Wipe the wok with ginger in advance;
9. Heat up the wok, add an appropriate amount of cooking oil, and stir fry the ginger slices until fragrant.
10. Add crucian carp and fry until both sides turn slightly yellow;
11. Add chopped scallions and let out the fragrance;
12. Pour in the soup for boiling lamb chops while it's hot (if it's cold, heat it up again);
13. Bring to a boil over high heat and skim off any foam;
14. Add lamb chops and continue boiling over high heat until the soup turns snow-white, about 15 minutes;
15. Add fungus and bamboo shoots, and cook for another 2-3 minutes;
16. Add salt and pepper for seasoning, turn off the heat;
17. After cooking and plating, sprinkle with chopped green garlic sprouts and a few goji berries for decoration.