Fusion of Fish and Lamb

Taste: Savory; Cooking Method: Braising; Cooking Time: Several Hours; Difficulty: Advanced.

Detailed Steps for Cooking Fusion of Fish and Lamb

Main Ingredients: Lamb leg, Grass Carp fish tail.

Rinse the lamb leg in water to remove blood.

Blanch the lamb leg, then cook in a pot with green onions and ginger until tender, reserve the broth.

Remove bones, skin, and red parts from the fish tail.

Cut into small pieces, rinse, blend with green onion and ginger water in a blender to make fish paste.

Season the fish paste with salt, mix well, then add a little salad oil and mix evenly.

Put the fish paste into a piping bag and squeeze out chrysanthemum-shaped fish balls.

Place a goji berry in the center.

Boil in a pot of water until cooked.

Remove cooked lamb meat, slice. Prepare baby bok choy and wash enoki mushrooms.

Blanch baby bok choy and enoki mushrooms, then add to a pot.

Heat a wok, add a little scallion oil, stir-fry wild pepper, add sliced lamb meat, pour in lamb broth, bring to a boil, then transfer to the pot.

Add the cooked chrysanthemum fish balls. Ignite the alcohol burner under the pot.