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. 

According to traditional Chinese medicine, lamb is by nature a warm but not dry food. It can supplement Yang and reduce the coldness in the body, and nourish energy and blood. Therefore, it's very good to eat lamb in the winter. 

There are many ways to cook lamb. The lamb and white radish soup is simple to cook but delicious and nutritious to eat.

Ingredients

• 200g quality lamb meat
  
• 250g white radish
  
• 1 small piece of ginger
  
• 5-6 of dry scallops
  
• 2-3 of Chinese coriander
  
• 1 tea spoon of sugar
  
• 1/4 tea spoon of salt and pepper powder
  
• 1 spoon of Chinese cooking wine
  
• 1/2 liter water
  

Preparation method

• Cut lamb to 3cm cubes, then boil them till blood is gone and wash them with warm water
  
• Cut white radish to 3cm cubes
  
• Put lamb, radish, ginger, dry scallops, Chinese cooking wine, sugar and water into a clay pot, when it boiled, turn to low heat and cook for 2 hours; add salt and pepper and it's ready
  

The soup is clear and tasty.


按中医的说法，羊肉味甘而不腻，性温而不燥，具有补肾壮阳、暖中祛寒、温补气血、开胃健脾的功效，所以冬天吃羊肉，既能抵御风寒，又可滋补身体，是吃羊肉的最佳季节。

羊肉有很多种吃法，这道汤简单易做，好吃养生。
 
主料：羊肉200克，白萝卜250克
调料：姜一小块拍松，干贝5-6粒，香菜2-3根切碎，盐、料酒、白糖、胡椒粉（黑白均可）少许

做法：

1. 羊肉切小快汆水去血沫
   
2. 白萝卜去皮切滚刀块
   
3. 取一小砂锅，把羊肉、白萝卜、姜、干贝、糖、料酒都放进去，加满水，大火烧开后转小火慢煮2小时，加盐再煮15分钟，撒胡椒粉，放入香菜末，关火。
   

特点：清淡鲜美

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