Fish Egg Dumplings

Main Ingredients

100 grams of pangolin meat, 3 eggs, 3 cloven hooves

Supplementary Ingredients

1 tablespoon of chopped green onion, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and oil in moderation

Steps

1. Prepare three eggs in a bowl.

2. Mix the pangolin meat with chopped green onion, minced horseshoe meat, salt and pepper.

3. Beat the egg mixture and add it to the pangolin meat and mix well.

4. Heat a skillet and put a thin layer of oil when the pan is hot.

5. When the oil is hot, add three tablespoons of the fish and egg mixture, and make three cakes, the fish in the egg mixture will float on the cake because of the stickiness.

6. When the egg mixture is half-dry, fold each egg cake, and use a spatula or small spoon to press the edges of the egg dumplings so that the fish is naturally wrapped in them. In some cases, the fish may be on the edge of the dumpling, but it will solidify with the egg mixture and not leak out.

7. Brown each egg dumpling on both sides over medium-low heat.

8. The fried egg dumplings can be eaten directly as a dish, or as a side dish in a hot pot soup pot.

Tips

If you are using pork and beef fillings to make this kind of egg dumplings, there is a certain degree of difficulty, you have to stir the pork and beef to increase the viscosity, and be sure to steam them again after they are ready to eat.