Fresh fish and mutton is a kind of home-cooked dish with fresh gill fish and cooked mutton as the main raw materials. It is nutritious and suitable for all ages. Wash the fish with thorns and remove the head and tail. The fish is diced, and the cooked mutton with skin is diced.
Put oil in the pan, ignite, stir-fry onion and ginger, add gill fish, add mutton, add soy sauce, Shaoxing wine, refined salt, yellow wine and a little water, bring to a boil, simmer with sugar, then switch to high-heat soup and add pepper. Put the barbed fish pieces on the bottom, put the mutton skin up on the fish, put it on the head and tail, and pour the marinade. While burning mutton, stir-fry the heart with refined salt and monosodium glutamate and surround both sides of the mutton.
History and culture
Northerners regard sheep as fresh, while southerners regard turtles as fresh. Turtle and sheep are steamed together, and each plate is fresh, so it is called "sheep hidden in the belly of fish". During the Spring and Autumn Period, Qi Huangong, one of the five tyrants in the Spring and Autumn Period, whose chef Yi Ya was good at harmonizing five flavors and created a diet of dietotherapy and health preservation. It is said that "the fish belly hides the sheep" came from Yiya, who steamed the turtle and the sheep together, which was so delicious that the fishy smell completely disappeared, so later generations combined the fish and the sheep with the word "fresh". This famous court dish was also called "Steamed Sheep with Soft-shelled Turtle" in the Southern Song Dynasty, and its taste was similar to that of "Fish Biting Sheep".