How to make yellow mackerel soup dumplings ?

The yellow mackerel is the swim bladder of the yellow perch, usually cylindrical, also known as "yellow mackerel tube", is one of the largest production of mackerel species. Its nutritional value is very high, the gelatinous good: stewed gelatinous meat is soft and smooth, the meat is thicker, the taste is good. The yellow flower gum nourishes yin, nourishes the liver and tonifies the kidneys with remarkable efficacy, and is also a good choice for skin care and beauty.

Flower gum soaking: a small method of deodorization: the yellow flower gum rinsed and dried steamed for 10 minutes under water;

and then steamed dried flower gum added ginger soaked 6-12 hours, the middle of the water 2-3 times, cleaned again and standby;

(can be a one-time soak and cleaned, will be drained and cut off the water divided into portions placed in the refrigerator freezer, the water will drain and cut off the water. Take one portion at a time to thaw and stew in water for 2 hours.)

The other ingredients will be soaked and washed spare;

The prepared meat materials plus ginger blanch blood spare;

Flower gum and other ingredients together into the stew pot. About 350ml of water, fire boil 10 minutes and then turn to small fire to boil 2-3 hours, before turning off the fire add salt to taste can be.