Fish and Mutton Delight

Cuisine: Jiangsu cuisine

Ingredients/Seasonings:

1 fresh snakehead fish (75000 g), 600 g cooked mutton with skin, 10 hearts of green vegetables, 60 g soy sauce, 40 g white sugar, 2 g monosodium glutamate, 2 g refined salt, 10 g scallion knots, 10 g ginger slices, an appropriate amount of pepper.

Preparation process:

1. Clean the snakehead fish and remove the head and tail. Cut the fish meat into rectangular pieces, and also cut the cooked mutton with skin into rectangular pieces.

2. Heat oil in a wok, add scallions and ginger and stir-fry until fragrant, add the snakehead fish and fry briefly, add the mutton, add soy sauce, Shaoxing wine, refined salt, yellow wine, and a little water, bring to a boil, then simmer over low heat until cooked, add sugar and braise briefly, turn to high heat to thicken the sauce, and add pepper. Place the snakehead fish pieces at the bottom, arrange the mutton with the skin facing up on top of the fish, attach the head and tail, and pour over the braising sauce.

3. While braising the mutton, add refined salt and monosodium glutamate to the hearts of green vegetables and stir-fry until tender, then arrange them around both sides of the mutton and serve.