Fish and Lamb Soup 鱼羊汤

It is said that this ancient recipe was invented 4000 years ago by a legendary man who healthily lived to 800 years old. The taste of mingled fish and lamb had attributed to the Chinese word鲜, the combination of two Chinese words - fish and sheep, which represents the highest level of the taste from a dish.

Ingredients (for 4-5 people):

• 500g lamb
  
• 1 fish (any white fish of 500g in whole. I used dorade royale)
  
• 2/3 slices of ginger
  
• 1/2 tea spoon salt
  
• 1 tea spoon sugar
  
• 2 spoon Chinese rice wine
  
• 20g Chinese coriander
  

Preparation:

• clean the fish, take some meat out and cut it into small pieces for later use
  
• reserve some pieces of fine meat for later use, then cut the rest of the lamb into roughly 5cm cubes
  

Cooking:

1. pour 1 liter water in a clay pot and boil it
   
2. at the same time poach the lamb in water till it's cooked (blood is gone), then take them out and wash them with warm water
   
3. put the poached lamb into clay pot, add ginger, Chinese rice wine and sugar; cook with big fire till it's boiled, turn to small fire and let it simmer for 2 hours
   
4. drill the soup clear and pour back to the clay pot on big fire
   
5. when it boils again, put the lamb and fish meat in, and wait for boiling, then add salt and coriander. turn off the fire and it's ready to serve
   

Notes:

Although it's ok to use steel pot, I strongly suggest using clay pot because the soup tastes better.
For seasonings, the quantity given is an indication only. As everyone has different taste, please adjust according to one's personal preference.