Main Ingredients

Grass carp

1300g

Dumpling skin

400g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Egg white

1pc

Pepper

Half a teaspoon

Carrot

half

Scallion

1

Black fungus

20g

Starch

2 tablespoons

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Steps

1. Rinse the whole fish, cut off the head, de-bone and de-skin the fish, deal with the fish head and bones

2. De-skin the fish meat

3. Cut into small dices, and then chopped into minced meat

4. Chopped meat minced meat, put the egg white, pepper, soya sauce, salt, sugar, corn starch, cooking wine and mix it in one direction, marinate it slightly for 10 minutes

5. Black fungus, carrot and spring onion chopped separately, and put them in a bowl, Carrots and green onions were chopped

6. Black fungus, carrots and green onions were added to the minced fish and stirred

7. The fish is more Q-bouncy.