Old soup dumplings
By VicentaLakin
This dumpling was eaten long ago in Green Dudd, and it's still fresh, though it's no longer there, and it's rewritten today and it's still old。
Recipe Recommendations
- Longli fish meat 300g
- leek 100g
- pork stuffing 150g
- June fresh 20g
- seasoning oil appropriate amount
- pepper 5g
- MSG appropriate amount
- onion ginger water appropriate amount
- sesame oil 5g
- fungus powder 15g
- egg crepe a little
- clear chicken soup appropriate amount
- cilantro a little
- sugar a little
- salty and fresh
- cook
- an hour
- ordinary
Steps for Old soup dumplings
1
Fish chops into mud with a knife2
Add a proper amount of ginger and fresh water to mix it in one direction, and pork to continue to mix it to fully absorb the water, and then the spices and spices and perfumes to freeze in the fridge for more than half an hour and remove them from the herb3
Add the wooden earring to the mix4
I'll add a proper amount of salt and a good noodle5
Cut it into a balanced agent6
Take a potion into thin skin and add the appropriate amount. Paper7
Squeeze the pieces with a pizza knife8
A dumpling9
The pot boils into the dumplings and boils into the containers, and the chicken soup boils into the containersOld soup dumplings Make Tips
Pork pie better be fat because fish don't have fat. The oil is larger than the usual dumplings, and it's a little thicker to freeze in the freezer and then wraps in onions, peppers, fragrance, garlic and slow-fired oil, and makes some more dry seals at a time