Fish skin dumplings are made of yellow river catfish, minced meat and mushrooms. This dish soup is delicious, and jiaozi is fresh and refreshing, which is a regional feature. Cover and cook the stuffing, open the cover and cook the skin, order cold water 1 ~ 2 times, cook thoroughly, and the texture is fresh and tender.

300g net catfish meat

7 grams of salt

30 grams of dried seaweed

0.3g monosodium glutamate

Water-soaked mushrooms 75g.

Jiang Mo 5 grams

Minced meat100g

Sesame oil 30g

50 grams of leek

75 grams of dry starch

Coriander 30 grams

Soy sauce 10g

Porphyra10g

20 grams of cooking wine

Chicken oil 30 grams

manufacturing method

1. Cut dried seaweed, mushrooms and leeks into powder, mix with minced meat, and add sesame oil, Jiang Mo, salt and sauce sleeve to make stuffing;

2. Chop the fish into small pieces with a knife, throw it on the chopping board as starch noodles, mash it into 20 doses, roll it into dumpling skin with a small rolling pin, wrap it with meat, seal it and knead it into a comb shape;

3. Add water to the pot to boil, add jiaozi, cook over medium heat until cooked, and add it to the soup plate;

4. Add 750g chicken soup to the pot, add salt, soy sauce, monosodium glutamate, cooking wine and chicken oil after boiling, pour into the soup basin jiaozi, and add coriander and laver.

Cuisine characteristics

Fish skin dumplings and fish wrapped in jiaozi are delicious. Cover and cook the stuffing, open the cover and cook the skin, order cold water 1 ~ 2 times, cook thoroughly, and the texture is fresh and tender. Fish skin has high nutritional value. The nutritional value and nourishing function of fish skin are similar to other meat skins, but the cholesterol and fat content are the lowest. There are many ways to eat fish skin, and the most popular is cold fish skin.