A fish dumpling

The smokers like to eat dumplings, they get dumplings for the holidays. The material used for dumplings is all the more surprising, and all the surface heads that swim in the water running up the ground can be made of dumplings. Tomatoes, peppers, carrots, cucumbers, pumpkins, bean horns, beef, lamb, donkey meat, fish meat, seafood and seafood are used as raw materials. When outsiders come here, we take guests to taste local seafood, and we strongly recommend a variety of local dumplings. Fish dumplings, a very special dumpling of a cigarette platinum, can be made from gillfish, small yellow flowers, small fish of all kinds, and from freshwater fish. The smokers' eating habits are a microcosm of the whole family. We don't have to buy any fresh water fish. Husbands go fishing in reservoirs when they have time. The biggest one was a dozen white mackerel and carp, with five or six pounds. Sometimes they can catch hundreds of fish. The biggest fish caught was carp, seven pounds more. As a result, there are always too many freshwater fish in the family to eat, which are often distributed to relatives and friends of the neighbourhood. The fish in the reservoir are wild, very clean, with no black membranes in their stomachs and no smell of dirt. To ensure beauty, fish dumplings are made of fresh fish. First, clean up the fish at home, then go to the market and find a fish-crawling shop, a pound and a pound of fish, with proper pig fatty, ginger pepper water, white pepper powder, high soup (or bone soup), pickle, and stir up hard to make a fish. The dumplings are very good, and even the husbands who never like dumplings have asked me to pack them. We squeezed six pounds of fish at once, and it took less than two pounds. If there is no fish-crawling service on the market, you can cut it yourself, cut it down on both sides of the fish, face it up, hide it down, scrape it down with a knife, remove it, and then chop it up。