Table of Contents
1 Overview
2 Fish Filling
3 Preparation
4 Attention
1 Overview
The flavor characteristics of dumplings are mainly embodied in the core of their filling, so the good or bad of the filling modulation will have a direct impact on the quality and taste of the dumplings. The key to making dumplings with different flavors is to master the preparation of various fillings.
2 fish filling
Raw materials: 1 large grass carp or fish about 1000 grams, 100 grams of pork fat, 300 grams of chives, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 15 grams of chicken broth, 25 grams of sesame oil, 30 grams of refined oil.
3 method
1, grass carp slaughtered and cleaned, remove the head and tail, bone spurs and fish skin, take the net fish meat stranded into a paste; pork fat into a puree; leeks choose to wash, cut into fine particles, add sesame oil, refined oil and mix well.
2 will be the fish head, fish bones into the pot, mixed into the water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.
3 fish puree add fat meat puree and well, and then add salt, monosodium glutamate, egg whites, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and leek grain mix, that is, into.
4 Note
1, the fish must be removed from the net bone spines, in order to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.
2, minced fish and fatty meat puree should be twisted fine, in order to be able to eat more water, the filling will be tender.
3, chives can only be added last.