Materials

Blackfish, salted egg yolk, hairy greens, celery, egg, wonton skin

Practice

1. First, the fish body will be cut open to remove the keel bone (vertebrae), and then pick off the large spines on the belly of the fish, the remaining two pieces of fish meat with skin.

2. Use the back of the knife in the fish meat surface while patting and scraping to pat the loose fish meat, become fish mud, the fish spines will remain on the skin, so on the line.

3. Add chopped salted egg yolk, fine minced meat (fish and minced meat 1:1, salted egg yolk 4, 5) and the right amount of celery leaves and into the filling, wrapped into wontons. Fatty vegetables and egg flowers made into wonton soup is ready.

Practice two, fish copra

Materials

Grass carp half (about one catty), green onions, celery, coarse chili pepper, pepper, pepper, salt, copra skin about one catty.

Practice

1, in the supermarket to buy a good fish, let the seller to kill the fish, fish meat and fish bones pick open.

2, onion and celery washed and finely chopped, to be used.

3, fish meat finely chopped.

4, with a slightly larger container of chopped fish, green onions and celery and well, according to their total portion and the taste of each person, as appropriate, add coarse chili pepper, pepper, pepper and salt, and then well.

5, wrap the copious hand.

Warm tips: 1, if the package of the copious hand is not eaten on the day, with a similar home furnishings as shown in the picture and put in the refrigerator freezer room, copious hand after freezing hard plastic bag, continue to be placed in the freezer room, it is best to eat within three days, otherwise the fresh taste of the fish will be more and more inconspicuous, and unhealthy. I myself never eat supermarket fish frozen goods.

2, fish bones and fish head soup under the codpiece, the flavor is more fresh.

3, coarse chili noodles are based on the preferences of people put, do not like to eat spicy can not put.

Practice 3, fish wontons in soup

Materials

150 grams of pangolin puree, a little salt, two small onions, a spoonful of cooking wine, an egg, a little pepper, a little ginger powder, a spoonful of sesame oil.

Methods

Pangolin stuffing preparation:

1. Put the pangolin puree in a bowl, beat an egg, add pepper powder, ginger powder, cooking wine, salt and cooking oil, and then put in a moderate amount of water, and then mix well in the same direction;

2. Put in the green onion and mix well, the mixing of the meat mixture is fine and smooth and elastic.

Three ways to wrap wontons See Figure 4:

1, 2, 3 picture is the first;

4, 5, 6 picture is the second;

7, 8 is the third before;

The first two methods of wrapping the attention of the first two methods of wrapping the need to pinch in the place to be wiped a little bit of water in advance.

The third is the simplest way I saw in the market wonton stalls, filling smeared in the hand after just like grabbing things like the skin gently gathered together on the good, although the general appearance, but really wrapped up fast, wrapped wonton small daughter-in-law very quickly wrapped up a lot of, I stood next to watch, cooked really will not leak it.

Cooking wontons:

The soup (before cooking the soup of the bone divided into packages and frozen, with a very convenient) with the right amount of water to boil, into the packaged wontons, wontons floating up on their own on the good, into the vegetables slightly hot, seasoned with salt, sesame oil and scallions can be served in the bowl.