Casserole Crucian Dumplings
1.
The white radish is diced in advance and salted for ten minutes for a better taste.
2.
Put the white radish and minced meat together.
3.
Add your favorite seasoning, mix it and stir.
4.
Put a dumpling wrapper in the palm of your hand. Brush some water on the side. Put the meat. Put it in the middle of the dumpling wrapper.
5.
First squeeze the middle tightly, and then squeeze the left and right sides to make the dumplings.
6.
This is a cooked dumpling.
7.
Put the lard in the casserole and melt it, then add the crucian carp. Fry him.
8.
Add white pepper to the water that has not used the crucian carp, and cook it over high heat. Add sliced ginger and shallots.
9.
Put in the diced ham sausage. After boiling, the bubbles will be blown out.
10.
Put the dumplings and boil it over high heat.
11.
After cooking until the dumplings float, add a proper amount of warm water and boil them together.
12.
After the dumplings are cooked, we turn off the heat and add spinach. The fish soup is very tender and the dumplings and vegetables are also very tasty.
Tips:
If you want to boil the white with fish soup, you need to use pork suet oil. After the water is boiled, keep it at its temperature so that it will boil very white.
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