1, Hubei people fry Zi Yuan, and fish must be added to the meat (Hubei is called fish red). This is the meat stuffing and fish stuffing that I asked the merchant to twist for me when I bought meat in the vegetable market. Ginger was screwed in at the same time.

2. First, use meat stuffing. After the eggs are foamed, pour them into the meat stuffing to make the fried dumplings fluffy. Then add salt, chicken essence, pepper and appropriate amount of water. If there is less water, jiaozi is not fluffy enough, and if there is more water, jiaozi is not easy to shape. My fleshy fish weighing about 7 kg gave me 300 ml of water, and then it was hard to live. I needed to constantly mix the prepared meat in one direction.

3, open the oil pan, be sure to burn the oil to seven minutes of heat before entering the meat jiaozi. First, you should prepare a small bowl and a spoon. Put a spoonful of oil in a small bowl, mainly to cool and lubricate the spoon, because when you enter jiaozi, you should soak the spoon in hot oil, and after three or five times, you need to put the spoon in water to cool it, so as to avoid the meat sticking to the spoon and affecting Yuanrun. After entering Zi Yuan, wait until all the Zi Yuan floats to the oil surface, fry until golden brown, and then fight.

4. Bake Zi Yuan, add cooking oil when the pan is hot, pour in the soaked auricularia auricula and stir fry, then add refined salt and chicken essence, add appropriate amount of water to cook, add water starch and paste, then pour in Zi Yuan, add chopped green onion and Jiang Mo and stir fry evenly. Hubei famous dish: braised Zi Yuan.