How to stew fish and lamb: Hot topics and cooking guides on the Internet in the past 10 days
Recently, the traditional delicacy "fish and sheep" has once again become a hot topic on the Internet. Especially in the autumn and winter tonic seasons, its combination of nutrition and deliciousness has attracted much attention. The following is a detailed guide to popular topics on the Internet and fish and mutton stew in the past 10 days, including structured data and cooking methods.
1. Analysis of hot topics on the entire network in the past 10 days
| Ranking | hot topics | Search volume (10,000) | Related keywords |
|---|---|---|---|
| 1 | Autumn and winter supplement recipes | 350 | Mutton soup, health stew |
| 2 | How to make fresh fish and mutton | 210 | Fresh vegetables, Chinese cuisine |
| 3 | Homemade stew tips | 180 | Fire control and fishy removal methods |
2. The principle of stewing fish and sheep
The word "fish" and "sheep" are combined to form the word "fresh", which is due to the complementary protein and superimposed flavor of the two. The mellowness of the mutton and the sweetness of the fish are combined through stewing to create a unique umami flavor.
3. How to make classic fish and mutton stew
| steps | Operational points | time | Food ratio |
|---|---|---|---|
| 1. Preprocessing | Blanch the mutton to remove the blood foam and fry the fish until both sides are golden brown. | 15 minutes | 500g mutton leg + 1 crucian carp |
| 2. stew | Add boiling water, ginger slices and white pepper and bring to a boil over high heat | 40 minutes | Water 1500ml |
| 3. Seasoning | Finally add salt, wolfberry and green onion | 5 minutes | 5g salt |
4. Hot discussion points across the Internet
1.Techniques for removing fishy smell: Netizens recommend using rice wine + Sichuan peppercorns to marinate mutton, and for fish, the black membrane of the abdominal cavity needs to be completely removed.
2.Regional differences: Guangdong prefers clear stew. In the north, bean paste is often added. In Jiangsu and Zhejiang areas, bamboo shoots are added to enhance the freshness.
3.Nutritional data: Every 100g of fish and mutton stew contains 18.2g of protein, and the fat content is lower than stewed mutton alone.
5. Recommended innovative practices
| version | Features | Adapt to the crowd |
|---|---|---|
| Medicinal version | Add angelica and astragalus | Those who are weak and afraid of cold |
| Quick cooking version | Use a pressure cooker | office workers |
| Vegetarian version | Use mushrooms instead of mutton | Vegetarian lovers |
6. Precautions
1. Gout patients need to control their consumption, because stewing high-purine ingredients for a long time will increase the purine content.
2. It is recommended to use a casserole or enamel pot to avoid the metallic taste of fish caused by iron pots.
3. The hotly debated debate on the internet about “fish first, then lamb” or “cooking both at the same time”, actual tests show that it is better to add the fish in stages: stew the lamb until soft and then add the fish.
By combining traditional wisdom with modern cooking techniques, this delicacy containing the essence of Chinese culture not only satisfies the taste buds, but also conforms to the current trend of healthy eating. Recently, the topic #鱼羊freshchallenge on social platforms has accumulated more than 200 million views. You might as well try to make and share your own exclusive version.
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