I bought a lot of lamb slices in the New Year and have not finished eating it until now. I feel that the refrigerator has to be cleaned up.
The squid takes the belly and slices. Fill the fish fillet with raw powder, pepper powder, salt and rice wine for a while.
Put the oil in the pot, wait until the oil temperature rises, put half of the ginger, the salt in the oil (anti-stick pot) into the fish body, both sides fried yellow.
Add boiling water, ginger, green onions, rice wine, boil over high heat, add mutton slices, water and then open, and simmer the foam. Stew in medium heat.
When the fish is half exposed to the soup, add salt and MSG to the pot.
Boil the water and pour in the fillets. Turn off the lid and suffocate for 10 minutes. Carefully pick up the fillets,
Fill the fish with fish fillet and add parsley. knock off
The fish fillets must be open to the water and boiled for a half minute. After 10 minutes of boring, the fish fillet is super tender