200 grams of pangolin meat, 100 grams of pork, 3 green onions, the right amount of starch, the right amount of salt, a little oil, a little sugar.

Soy sauce, peanut oil, refined salt, monosodium glutamate, fresh broth in moderation, 500 grams of flour, 200 grams of fresh fish, pork filling I00 grams, leeks 100 grams?

1. Wash the fish to remove the skin and lose bones, with pork together into minced meat.

2. With soy sauce, cooking wine, fresh broth, the meat into a paste, add salt, monosodium glutamate and stir well.

3. Wash and chop the chives, add to the mixture of filling and mix well.

4. Flour with water into a dough, rolled into a long strip, pulled into a dose, wrapped dumplings cooked in a pot and fished out.

50 grams of fresh net fish, 50 grams of flour, 7 grams of fat pork, 15 grams of chives, sesame oil, soy sauce, refined salt, monosodium glutamate, a little wine, 25 grams of chicken broth.

Method of production

1, the fish, fat meat, washed, together with chopped, minced, plus chicken broth into a paste, and then add refined salt, soy sauce, monosodium glutamate, continue to stir into a paste, add leeks (washed and chopped), sesame oil, cooking wine, stirred into the trap.

2, the flour with warm water and well, kneaded into a dough, pulled into 10 small doses, rolled into a small round piece, add the filling wrapped into small dumplings.

3, pot on the fire, pour water, open the dumplings into the lower side of the spoon in the pot slowly pushed around, to be the dumplings float, see the skin bulging, fish out can be.

The key points are: the fish must be picked clean, the skin should be thin, the filling should be chopped, and the dumplings should be boiled for a while to help digestion.

1 fresh fish (about 750 grams), 200 grams of tomatoes, 125 grams of green onions, 250 grams of flour, 50 grams of eggs. Seasoning: 100 grams of cooking oil, 8 grams of refined salt, pepper, paprika each a little.

Making process?

The fish in addition to scales, intestinal miscellaneous cleaned to the head and tail, peeled to remove the bone thorns diced; 2. green onions cleaned and chopped; tomatoes cleaned and diced; salt, flour, eggs, the right amount of water together and mixed into a dough; standby.

3. Heat the pan and pour 25 grams of cooking oil, when the oil temperature of 6 into, put the end of the onion fried to yellow, add the fish and tomatoes fried until the water is dry, add salt, paprika, pepper seasoned seasoned taste into the fish stuffing, standby.

4. Divide the dough into 10 pieces, roll out the dough into a thin round sheet, put the fish filling in the center, coat the edges with egg paste, fold it into a crescent shape, and pinch the edges. Heat the pan and pour 75g cooking oil, when the oil temperature is 5 into, put the fish dumplings fried until golden brown, serve while hot.