Grouper Dumplings
1.
Take 1200 grams of clean meat from grouper, wash and set aside. As shown in the figure, this is one of the pieces, one shares two pieces.
The grouper used this time is Gentian grouper. It was given by a friend. It weighed about 100 kilograms when it was alive. It was 1.5 meters long. It was a large one. The friend took the meat off very intimately, so it was impossible to show the meat. The process of
2.
Place the meat on the chopping board and scrape off the fish with a knife. Fascia, fish bones, etc. must be removed
3.
Chop the scraped fish meat further to remove impurities such as fascia
4.
Shred green onion and ginger, prepare 20 peppercorns
5.
Put all into a bowl, add boiling water and let it soak for more than 4 hours
6.
Put the pork filling and fish paste in a large pot
7.
Add 30 grams of cooking wine
8.
Add 20 grams of salt
9.
Add a small amount of soaked pepper, green onion and ginger water several times, and whipped in one direction every time you add water until the water is fully absorbed, and then add the next time
10.
As shown in the picture, keep beating until the fish filling is very fine and sticky, very moist but no juice oozes out. If the pepper water is not enough, add appropriate amount of water to replenish
11.
Pick and wash the leeks and chop them
12.
Add 25 grams of peanut oil and mix well
13.
Add minced leeks to the fish filling, mix well, and the dumpling filling is complete
14.
800 grams of flour and 400 grams of water are combined into a dough
15.
Next-generation agent
16.
Roll into a dumpling skin, thick in the middle and thin on the sides
17.
Put the right amount of dumpling stuffing in the middle of the dumpling wrapper to make dumplings
18.
Boil the pot under the water, gently push it away with a strainer, point cold water three times, cook until the belly is fully bulged, and the dumplings can be floated.
Tips:
1. The fascia and fish bones in the fish must be removed;
2. When fetching water, be sure to always beat in one direction;
3. The dumpling filling must be fresh and flexible.
