1. Remove the scales and internal organs of the crucian carp, rinse and set aside.
2. Chop the rice pepper, coriander, chopped green onion, and cut diagonally into ginger slices.
3. Add appropriate amount of water to flour and stir to make a thick batter for later use.
4. Spread a thin layer of flour evenly on both sides of the crucian carp.
5. Heat the pan, pour in an appropriate amount of oil and add the ginger slices.
6. Add the crucian carp and fry slowly.
7. Fry until slightly yellow on both sides.
8. Add garlic cloves, shallots, salt, chicken, pepper, cooking wine, light soy sauce and dark soy sauce.
9. Add an appropriate amount of warm water.
10. Boil until there is half of the soup.
11. Stick the batter in the pan and smooth it out.
12. After the batter changes color, turn off the heat and cut the pot stickers.
13. It is ready to be eaten in a plate.
Buy on JD
Buy on Amazon