Fat Sheep Steamed Fish

Overview

It’s just a try, I think the taste is okay. I hope friends who see it can give me more opinions.

Slice the mutton, add an appropriate amount of soy sauce, cooking wine, salt, crush the peppercorns, stir evenly and marinate for 30 minutes.
Fish, clean it up, and change the knife on the fish. Wash the fish scales and set aside.
Soak the fish scales in white wine for a while until the wine aroma comes out.
Slice onions, ginger, garlic, carrots, and mushrooms and set aside.
First simmer the garlic slices in a wok, then stir-fry the mutton until half-cooked, and add oil to the carrots and mushrooms. In the second step, stuff the fried fish meat into the belly of the fish, and put the fish that cannot fit on the plate. Wrap the fish scales in gauze and place it on the back of the fish. Steam the onions and ginger in the pot for 15 minutes.
After the fish is steamed, stir-fry the soybean paste and pour it on the fish, then pour two drops of sesame oil and serve.