Steamed fish minced lion head

1

Cut the pork and fish into small pieces.

2

Cut the water chestnut into particles the same size as the meat and set aside.

3

Put the chopped ingredients into a cooking basin, sprinkle with a little salt, pepper, monosodium glutamate and Shaoxing wine, stir vigorously.

4

Then pour in about 40-50 grams of onion and ginger water in three times, stirring well each time.

5

Finally, add the raw flour, and then beat it repeatedly in the basin with your hands.

6

Until the glue feels sticky and elastic.

7

Make soup; put boiling water into the pan, pour in a proper amount of concentrated chicken juice, and drop a few drops of Shaoxing wine.

8

Sprinkle in a little pepper and salt, add green onion and ginger, stir well and bring to a boil.

9

Fold the beaten filling into two meatballs of the same size and place them in a container.

10

After rolling the meatballs, use a hand spoon to slowly scoop the prepared soup into the container.

11

Place the container into the steamer.

12

Then cover the lid and steam over high heat for about 25-30 minutes.

13

Remove the meatballs after steaming.

14

Put them into small bowls, pour the soup, sprinkle with a little minced coriander, garnish with pre-cooked wolfberry seeds and serve. This home-made "steamed fish minced lion head" is ready.

Characteristics of this dish: light and beautiful color, smooth and tender teeth at the entrance, extremely delicious meatballs, crisp and sharp water chestnuts, clear soup, fresh taste, and endless aftertaste. This dish is light and most suitable for eating in spring. Whether it is accompanied by rice or banquet, it is a good home-made product. Warm tips: 1. The key to this dish is filling. After adding the cornflour, you must beat it hard until the glue is elastic. Don't use too much raw flour, just make it no more than 10%. Add a little raw flour to make the taste smoother and tender. 2. When blending onion and ginger water, drop a few drops of Shaoxing wine and add a proper amount of water into it, and then repeatedly scratch the onion and ginger with your hands to make the juice and taste overflow. Remember not to put particulate matter such as chopped green onions and chopped ginger into the filling. 3. For soup, it is best to use chicken soup or bone soup. If there is no one, blend it according to the above method and the taste will be good. The concentrated chicken juice tastes better than chicken essence, and the price is more than ten yuan per small bottle. This private delicacy "Steamed Fish Mimi Lion Head" with a large fried spoon is ready for friends 'reference!