A fish dumpling

By VicentaLakin

A fish dumpling
Once on the outside while eating, the platinum dumplings tasted better than ordinary meat, full of juicy juice, full of smelts, and especially unforgettable. So there's all kinds of attempts to find that taste, and after a few experiments it's not as delicious as it was at the restaurant, but it's also very good. To sum up, the key is that we don't use scrawny meat, and not only is it sticky, which can make the pie go away, but it makes the product feel flexible and cooler

Recipe Recommendations

  • Spanish mackerel art. 1
  • pork belly stuffing 200 grams
  • leek 100 grams
  • flour appropriate amount
  • Jiang 1 block
  • oyster sauce 1 scoop
  • cooking wine 1 scoop
  • soy sauce 2 tablespoons
  • chicken essence 1 spoon
  • spiced powder 1 spoon
  • salt appropriate amount
  • white pepper 1 spoon

Steps for A fish dumpling

  • Make A fish dumpling step 0
    1
    Prepare the required food。
  • Make A fish dumpling step 1
    2
    Scratches are cleaned up along the bones and sliced under the skin。
  • Make A fish dumpling step 2
    3
    Fish mixed with figs。
  • Make A fish dumpling step 3
    4
    The smell is mixed with ginger paste, platinum, wine, raw, chicken, chalk, white pepper and salt。
  • Make A fish dumpling step 4
    5
    The leachate is washed clean and dried and cut in pieces and placed in reserve for meat。
  • Make A fish dumpling step 5
    6
    Flour is small enough to be watered and smoothed for a moment。
  • Make A fish dumpling step 6
    7
    Splits the face tissue into a medium-sized agent and collides it into a circle。
  • Make A fish dumpling step 7
    8
    And put mixed meat in dumplings, and seal it in its own manner。
  • Make A fish dumpling step 8
    9
    Do all the dumplings in turn。
  • Make A fish dumpling step 9
    10
    It's delicious when the pot is boiled with water。
  • Make A fish dumpling step 10
    11
    Completed Chart
  • Make A fish dumpling step 11
    12
    Completed Chart

    • A fish dumpling Make Tips

    one, the sack of dumplings should not be too hard and should have full hair, which is not only easier to operate, but also better to taste. 2. if it is felt that meat is dry enough to enter the water, the water should not be added too much at a time and a small number added more than once. the standard for cooking dumplings is usually three times the pot, which is almost as good as three times cold water. cooked dumplings will float on the water with elasticity. micro signal: xingyunmamami

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