Main Ingredients

Grass carp

1300g

Dumpling skin

400g

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Egg white

1 piece

Pepper

Half teaspoon

Carrot

Half stick

Scallion

1 stick

Black fungus

20g

Steam flour

2 tablespoons

Soy sauce

2 tablespoons

Sugar

1 tablespoon

Steps

1. Rinse the whole fish, cut off the head, remove the bones and skin, processed fish head and bones

2. Skinned fish meat

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

4. Chopped minced meat, put the egg white, pepper, soya sauce, salt, sugar, cornstarch, cooking wine, stirring in one direction, and marinate for 10 minutes

5. Chop the black fungus, carrots and scallions

6. Add the black fungus, carrots and scallions to the minced fish and stir

7. Pick up the minced fish and wrestle it vigorously for 5 minutes

8. Place the minced meat in the middle of the dumpling skin

9. Wrap the dumplings in the shape of your choice, and cook them until done