The method of fish skin dumplings introduces the cuisines and their functions in detail: the prescriptions of invigorating qi and blood, tonifying deficiency and strengthening body, and malnutrition in northwest cuisines.

Taste: salty and savory technology: boiled fish skin jiaozi Material: main ingredient: catfish 300g.

Accessories: 30g of dried mushroom, 30g of dried mushroom, 50g of pork100g (fat and thin), 50g of leek, 20g of starch (broad bean) and 0g of laver10g (dry).

Seasoning: 4g of salt, 1 g of monosodium glutamate, 5g of ginger,15g of sesame oil, 20g of coriander,10g of soy sauce, 20g of cooking wine and 20g of chicken oil. Teach you how to make fish skin dumplings and how to make them delicious. 1. Cut dried seaweed, mushrooms and leeks 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. Tips for making fish-skin dumplings: cover and cook the stuffing, open the cover and cook the skin, order cold water 1 ~ 2 times, cook thoroughly, and the texture is fresh and tender.

Pie-food phase grams:

Catfish: Catfish should not be eaten with cattle and sheep oil, beef liver, venison, wild boar, pheasant and Chinese medicine Schizonepeta.

Starch (broad bean): Broad bean should not be eaten with snail.