Fish jiaozi

50g fresh fish, 50g flour, 7g fat pork, 0/5g leek/kloc, a little sesame oil, soy sauce, refined salt, monosodium glutamate, cooking wine and 25g chicken soup.

manufacturing method

1. Wash fish and fat, chop them together, chop them into powder, add chicken soup and stir them into paste, then add refined salt, soy sauce and monosodium glutamate, continue to stir them into paste, add leek (washed and chopped), sesame oil and cooking wine, and stir them evenly into pits.

2. Mix the flour evenly with warm water, knead it into dough, pull it into 10 flour noodle, roll it into small discs, and put it into stuffing bags to make small jiaozi.

3. Set the pot on fire, pour water into it, open it, then put it into the jiaozi, and slowly push it around with a spoon at the bottom. Jiaozi's skin bulges after he floats, and then he takes it out.

Key points: Fish must be stripped of fishbones, the skin should be thin, the stuffing should be chopped, and jiaozi should be cooked for a while to help digestion.