Main Ingredients

Grouper

1200g

Pork Filling

400g

Wheat Flour

800g

Leek

250g

Accessories

Spicy Peppercorns

Measurement

Scallions<

50g

Ginger

50g

Material Wine

50g

Salt

20g

Peanut Oil

50g

Steps

1. Cut the green onion and ginger into julienne strips and soak them in hot water with peppercorns, to become Onion, Ginger, Peppercorns and Peppercorns water

2. Grouper take 1200 grams of net meat, put the meat on the board, scrape off the fish with a knife blade, fascia, fish bones and so on should be removed.

3. Scrape down the fish meat further chopped fine, pick off the fascia and other impurities

4. into a large pot, add the pork filling

5. Add wine

6. Add salt

7. Add a small amount of time to add a good soaked pepper, onion and ginger water, every time you add the water should be whisked in one direction to the moisture is fully absorbed and then add the next time

8. >8. As shown in the picture, keep stirring until the fish mixture is very fine and thick, very moist but not juicy ooze out of the degree. If you don't have enough pepper water, add more water to make up for it

9. Wash the leeks, chop them up, and add the peanut oil and mix them well

10. Add the chopped leeks to the fish mixture, and mix them well to make the dumpling filling

11. 800 grams of flour and 400 grams of water to make a dough

12. Dumpling skin, to be thick in the center, thin around

14. Dumpling skin into the middle of the appropriate amount of dumpling filling, wrapped into dumplings

15. Boiling water into the pot, gently push the strainer, point three times cool water, cooking until the belly fully bulging, dumplings floating can be

16. dipped in vinegar to eat, fresh and delicious!

Tips

1, the tendons and bones in the fish meat must be removed cleanly;

2, the water must always be stirred in one direction;

3, the water should be sufficiently beat, so that the dumplings can be tender and elastic.