Main ingredients

Main ingredients: 300 grams of catfish

Accessories: 30 grams of shrimp

30 grams of mushrooms (dried) Pork (fat and lean) )100g

50g chives 20g starch (broad bean)

10g seaweed (dry) Seasoning:

4g salt 1g MSG

5 grams of ginger, 15 grams of sesame oil

20 grams of coriander, 10 grams of soy sauce

20 grams of cooking wine, 20 grams of chicken oil

How to make fish skin dumplings

1. Cut dried sea rice, shiitake mushrooms, and chives into minced pieces and combine them with minced pork, add sesame oil, minced ginger, salt, and soy sauce to make a filling;

2 . Remove the internal organs from the catfish, slice the fish into clean pieces, and chop into fine pieces with a knife;

3. Throw the fish meat on the table, use dry starch as a batter, and cut into 20 pieces;

4. Use a small rolling pin to roll the dough into a dumpling wrapper;

5. Wrap the meat filling in the dumpling wrapper, seal it and shape it into a cockscomb shape;

6. Pot Add water to the pot and bring to a boil, add dumplings, cook over medium heat, remove and put in a soup plate;

7. Add 750 ml of chicken stock to the pot and bring to a boil, add salt, soy sauce, MSG, cooking wine, and chicken broth Pour the oil into the soup pot dumplings, add coriander and seaweed and serve.