Material: 300g catfish,

Accessories: 30g of dried shrimps, 30g of dried mushrooms, 50g of lean pork100g, 50g of leek, 20g of broad bean starch, and 0g of dried laver10g.

Seasoning: 4g of salt, 5g of monosodium glutamate 1 g, 5g of ginger, 20g of sesame oil 1 g, 20g of coriander, 20g of soy sauce 1 g, 20g of cooking wine and 20g of chicken oil.

working methods

1. Cut dried seaweed, dried mushrooms and shallots into powder, mix with minced pork, and add sesame oil, Jiang Mo, salt and soy sauce to make stuffing;

2. Slaughter catfish, take out internal organs, slice the fish and chop it into fine pieces with a knife;

3. Chopped fish fell heavily on the chopping board, face to face with dry starch, and smashed into 20 doses;

4. Roll the medicine into dumpling skin with a small rolling pin;

5. Wrap the dumpling skin with meat stuffing, seal it and knead it into a comb shape;

6. Add water to the pot to boil, put it in jiaozi, boil it over medium heat and put it in the soup plate;

7. Add 750ml chicken soup to the pot, boil it, add salt, soy sauce, monosodium glutamate, cooking wine and chicken oil, pour it into the soup basin jiaozi, and add coriander and laver.