Fish and Lamb Delight

Taste: Salty and savory; Cooking method: Stew; Cooking time: Several hours; Difficulty: Moderate.

Detailed Cooking Steps for Fish and Lamb Delight

Prepare the ingredients.

Wash the lamb meat and soak it in water for 6 hours, changing the water several times. Cut into pieces and set aside.

Sear the lamb meat in a pot to remove excess moisture.

Add hot water to the pot, bring to a boil, skim off any impurities. Add green onions, ginger, Sichuan peppercorns, fennel seeds, cooking wine, and simmer over low heat for 1 hour. Add salt when the meat is tender.

Peel the Basa fish.

Chop the fish meat into mince.

Add egg white, salt, and ginger water to the fish mince and mix well until sticky.

Continue mixing until the mixture can hold on a chopstick without falling off.

Shape the mixture into balls with your hands.

Use a spoon to place the balls into the pot.

Add green onions, ginger slices, cooking wine to the pot and gently place the balls in warm water.

Boil the fish balls and set aside.

In another pot, add the stewed lamb meat with broth.

Add the fish balls and bring to a boil, then simmer over low heat for 10 minutes with ground pepper.

In a separate pot, blanch the radish slices in water with salt.

Layer the blanched radish slices at the bottom of a clay pot.

Place the fish balls, stewed lamb meat with broth into the clay pot, sprinkle with green garlic, and it’s ready to serve.