Grass carp meat dumpling filling

Materials: 1 large grass carp, 100 grams of pork fat, 300 grams of leeks, 2 egg whites, 15 grams of refined salt, 5 grams of pepper, 25 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 15 grams of chicken broth, 25 grams of sesame oil, 30 grams of refined oil

Steps:

1, grass carp slaughtered and treated, remove the head and tail, bone spurs and fish skin. Take the net fish meat stranded into mush; pork fat into mud; leeks choose to wash, cut into fine grains, add sesame oil, refined oil and mix well;

2, will be the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, on the fire simmer until the soup color milky white, filtered off the dregs of the material, that is, into the fish soup;

3, the fish mush into the fat and mud and add refined salt, monosodium glutamate, egg whites, and then add cold fish broth.

Wahoo meat dumpling filling practice

Materials: Spanish mackerel, fat pork, eggs, green onions, ginger, MSG, chicken essence, salt, cooking wine, sesame oil, peanut oil in moderation

Steps:

1, the Spanish mackerel will be washed and cleaned along the spinal bone from the middle of the two slices, the fish and the fish thorns are separated, and then scrape the flesh from the fish skin, the fish meat with the back of the knife chopped rotten. When chopping the fish, take care to pick out any spines hidden in the flesh. Mix the fish meat filling in one direction, add half a bowl of water while mixing, the water should be added gradually in 4 to 5 times;

2, fat pork 1 to 2 two chopped into mud. Put the chopped fat pork into the fish filling. (Fatty pork and fish about 1:10, that is, a pound of fish put one or two fat pork), and then continue to stir in one direction until well mixed. Beat in two eggs and continue to mix;

3. Add green onion, minced ginger, monosodium glutamate (MSG), chicken essence, salt, cooking wine, sesame oil and peanut oil.