Dragonfish squirt

Steps: 1. A torn willow, unfrozen in advance, unfrozen to the point where it can be cut, not fully thawed, laced, shredded, shredded and cut into a bowl; 2. A small amount of wine (except scabs), oil, salt, raw smoke, 13 fragrances, pepper powder, mixed, covered with a covering, made for a period of time; 3. Cleaning of herbs, control of dry water, shredding; 4. blackwood, hair done clean and shredded; 5. Put shells and wooden lumbers in the scavengers, and then put a proper amount of oil, salt, perfume in a single direction; 6. Buyed scavengers that are not adhesived, coated with water in the outer ring, and squeezed in the corset; 7. Together, when the water is running, one underground dumplings, a pan cap, a boiler, and then some cold water, which continues to boil, three times, the dumplings are ripe, and the pans are made. Pills of garlic are scattered, shredded into a bowl, with salt, vinegar, oil, and all that mix together, so you can eat with dumplings。

Recipe Recommendations

Longli Fish Fillet a
leek 200g
dumpling skin 250g
black fungus few
edible oil appropriate amount
sesame oil appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount
shisanxiang appropriate amount
pepper appropriate amount
salt appropriate amount

original
cook
an hour
simple

Steps for Dragonfish squirt

A dragon willow, unfrozen in advance, unfrozen to the point where it can be thawed, not to be fully laced, torn, torn, torn, torn, tore into a bowl。

A small amount of wine (smelting), oil, salt, raw smoke, 13 fragrances, pepper powders, evenly mixed, covered with film, and made for a period of time。

Wash the herring, control the dry water, and cut it apart. The black ear bubbles early, washes it clean and shreds it, and the raisins and husks are placed in the crawfish pellets, then into the proper amount of oil, salt and perfume, evenly in one direction。

The dumplings were purchased without viscosity, watered early in the outer circle, wrapped in the dumplings, and squeezed。

Zoom in to half the pot and add a little salt in case the dumplings stick. Together, when the water is running, one underground dumplings, a pan covers, then a boiler is poured into some cold water, which continues to boil three times。

The dumplings are ripe, out of the pan。

Pills of garlic are scattered, shredded into a bowl, with salt, vinegar, oil, and all that mix together, so you can eat with dumplings。