The meat of mutton is tender and delicious, but if it is not cooked well, it will have a fishy smell. So, if the dumplings stuffed with mutton are fishy, ??what seasoning should be put in to remove the fishy smell and make them fresh? It turns out that this bowl of "material water" is the most important.

Add a bowl of "water" to adjust the filling. Not only will there be no fishy smell, but the dumplings will also be extremely delicious and the meat will be fragrant and slippery. The mutton stuffing prepared in this way smells better and tastes better when you eat it. When you take a bite, the meat bursts with juice in your mouth. It is so fragrant that you will lose your teeth. I am so greedy! My mouth is watering just talking... Oops! No more talking, I'm going to make dumplings.

★★Prepare mutton dumpling filling

◆Main ingredients: 500 grams of mutton filling

◆Making water: 1 large bowl of water, 1 small spoonful of Sichuan peppercorns, 1 aniseed, 1 teaspoon of fennel, 1 piece of cinnamon, 2 bay leaves

◆Accessories: 180 grams of water, 1 green onion, 1 piece of ginger

◆Condiments : 3 spoons of cooking wine, appropriate amount of salt, 1 small spoon of pepper, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, half a spoon of sugar, appropriate amount of sesame oil, 1 small spoon of chicken essence

——Preparation steps——

Let’s make the water first. Put all the ingredients in the water into the pot, bring to a boil over high heat, then reduce to the lowest heat, cover and simmer for 5 minutes. Filter out the seasoning residue, and the rest is the water we use to prepare the mutton filling. Don't underestimate this bowl of cooking water. This bowl of cooking water is the "treasure" for removing the fishy smell and adding flavor to the mutton filling.

While waiting for the water to cool down, you can prepare the vegetables for the dumpling fillings. Prepare 500 grams of mutton stuffing, take out about 180 grams of water, and add it to the mutton stuffing in small amounts and multiple times. Be careful not to add it all at once. While pouring, stir in one direction, clockwise or counterclockwise, as long as you don't stir back and forth. Wait until the meat filling has absorbed the ingredients and add some of the water. Add it slowly and don't rush.

You can stir it with 2 pairs of chopsticks like me, effortlessly. Don’t add too much material and water, you must add it in small amounts and many times. After all the material and water are added, it will be as shown in the picture.

Now start adding all the seasonings, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 small spoon of pepper, 3 spoons of cooking wine, and half a spoon of sugar. You still have to follow the direction just now. Continue stirring. The purpose of adding a little white sugar is not to increase the sweetness, but to make the mutton filling more delicious, because white sugar has the effect of improving freshness.

Look, the mutton stuffing is now gelatinous, and it takes a lot of effort to stir it. This mutton stuffing is just fine.

Now you can add chopped green onions and minced ginger, then pour the sesame oil on top of the chopped green onions and minced ginger. Mix the sesame oil and the minced onions and ginger evenly, then mix with the mutton stuffing. With the mutton stuffing prepared in this way, the fishy smell of the mutton is completely removed, leaving only the delicious flavor.

The mutton dumpling filling is ready. This kind of dumpling filling is very delicious whether it is making dumplings, steaming buns, or baking pies. The dumplings smell better when you make them, and they taste even better when you eat them. The meat fillings are soft and tender, and the dumplings are delicious. When you bite into a meatball, the dumplings are juicy and juicy.

Making tips: When stirring the meat filling, be sure to stir it in one direction. Do not stir it back and forth. After adding the onions and ginger, stir it in one direction. After mixing well, do not continue to stir. Stir. Excessive meat filling will be "loose", which means it will look loose and not sticky, and soup will come out when making dumplings. The prepared mutton filling is very sticky and gelatinous, and will even stick to the chopsticks. With such a meaty flavor, no matter what vegetables are added, the soup will not come out, and there is no fishy smell.