Fish dumplings wrapped as follows:

Materials: perch 500G, leeks 150G, pork 150G, peanut oil, salt, chicken essence, pepper water, soy sauce in moderation

Steps:

1, perch scales and gills, viscera, washed.

2, take the middle part with, the fish is too big to eat so much.

3, pork minced, fish minced, chopped while adding soaked pepper water.

4, pork, fish together in a bowl, add soy sauce, salt, chicken essence, peanut oil, sesame oil.

5, add chopped chives, mix well in one direction. ?

Fish dumplings deodorization methods:

1, cooking wine deodorization method

Alcohol on the fishy substances have a unique dissolving and volatile properties, so the cooking wine is in addition to the fishy and unctuous excellent seasoning, can be used for a variety of ingredients, such as eggs, fish and meat and so on. When cooking, you can use cooking wine to marinate the meat first, which can remove the fishy smell and also make the meat taste tender and delicious.

2, vinegar deodorization method

Meat produces fishy substances for the alkaline compounds, adding the right amount of vinegar in cooking can neutralize this taste. However, because of the acetic acid flavor is more exciting, add the time to control the amount, to avoid affecting the taste of the dish.

The way to remove the thorns of fish: grass carp slaughtered and treated clean, remove the head and tail, bone spurs and fish skin, take the net fish meat stranded into mush.