Materials for making fish dumplings: 350g of Longli fillet, 3 tablespoons of peanut oil, 3g of salt, oyster sauce 1 tablespoon, 200g of carrot, 30g of auricularia auricula, 3g of chicken essence, 20g of ginger and 20g of chives.

Process:

1. Thaw the Longli fish and clean it.

2. Chop the washed Longli fish pieces into minced meat.

3. Wash and chop carrots and fungus.

4. Slice onion and ginger for later use.

5. Pour carrots, fungus, ginger and chopped green onion into the fish, add oyster sauce, soy sauce, chicken essence, peanut oil and salt, stir well and marinate for 5 minutes. Fish stuffing is ready.

6. Take the dumpling skin in your hand, put the fish dumpling stuffing in, and start wrapping jiaozi.

7. Fish jiaozi finished product map.

Matters needing attention

1, fish dumplings are best filled with fish without fishbones or with fewer fishbones.

2. Vegetables stuffed with fish dumplings can be added at will, not limited to carrots and fungus.

3, fish dumplings do not put too much salt or seasoning, so as not to lose the umami taste of the fish.