Main Ingredients:
Lamb: as needed; Black fish: as needed; Lamb shank bones: as needed.
Additional Ingredients:
Salt: as needed; Pepper: as needed; Green onions: as needed; Cilantro: as needed; Chicken essence: as needed; Chicken broth: as needed; Ginger: as needed.
Flavor: Original; Cooking Method: Stew; Time: 45 minutes; Difficulty: Moderate.
Xianpai Fish Bites Lamb Cooking Detailed Steps
First, we need to make a pot of lamb soup with lamb, lamb shank bones, and black fish bones. It’s best to use purified water for stewing, so the lamb soup will be clearer and whiter.
We stew the fish bones for soup, slice the fish meat into fillets, and later fill them with meat stuffing.
In a clay pot, add lamb and lamb shank bones, ginger, and green onion to remove the gaminess. Cover and let it simmer for about 10 minutes before adding the fish bones.
While the soup is stewing, we first stuff the meat filling into the fish slices. The meat filling is a mixture of minced meat, chives, and shallots. When stuffing the meat filling, it’s similar to making dumplings at home – sandwich the meat filling between the fish meat, then shape with cornstarch.
After about 20 minutes of stewing, the lamb soup turns milky white, and the lamb shank bones can be removed from the soup.
Boil the prepared fish and lamb dumplings in water for 2 minutes, then set aside.
Next, slice the stewed lamb into thick pieces for a chewy texture.
Then, add the blanched fish and lamb dumplings and sliced lamb into the stewed soup. Let it simmer for 2 minutes, then season. To remove the gaminess of the lamb, add 3 tablespoons of pepper, one and a half tablespoons of salt, one and a half tablespoons of chicken essence, and one tablespoon of chicken broth. No need to add more ginger and green onions since they were added during stewing.
And there you have it – Xianpai Fish Bites Lamb is ready!
