Steps:
1. Rinse the whole fish, cut off the fish head, remove the bones and peel it, and treat the fish head and bones.
2. Skinned fish.
3. After dicing, chop it into minced meat.
4. Chopped minced meat, add egg white, pepper, soy sauce, salt, sugar, cornstarch and cooking wine, stir in one direction and marinate for 1 minutes.
5, black fungus, carrots, green onions were chopped.
6. Add auricularia auricula, carrot and scallion into the minced fish and stir.
7. Pick up the minced fish and beat it hard. Beating is to make the fish more resilient.
8. Put the minced meat in the middle of the dumpling wrapper.
9. Wrap it into a favorite shape and cook it.
7g of peeled fish, 5g of fat meat, 2g of leek, 5g of chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.
practice: rinse the fish in clean water, remove the coarse spines, and chop it into fine mud on the chopping board. Cut the fat meat into fine particles and chop the leek. Take a deep pot, add fish paste and broth, open it, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat it clockwise by hand, and finally add fat meat and leek.
How to bring out the tender and smooth meat stuffing:
Chop the pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut it into finely chopped green onion and ginger paste. If the meat stuffing is thin, add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water every time and add it several times.
the meat stuffing made in this way is tender and delicious whether it is used as stuffing or meatballs.