1. Chop the fish into puree with a knife back
2. Add the right amount of green onion ginger water and water and beat in one direction, add the pork and continue to stir until the moisture is fully absorbed, then add the seasoning, seasoning oil and sesame oil, and refrigerate for more than half an hour.
3. Add the fungus powder and mix well
4. Add appropriate amount of salt and good dough in advance to knead into strips
5. Cut into uniform size
6. Take an agent, roll it into a thin skin and add an appropriate amount of stuffing
7. Fold it in half as shown, and cut off the excess with a pizza cutter
8. Finished dumplings
9. Boil the pot and put the dumplings in a container. Bring the chicken broth to a boil and add it to the container. Sprinkle some shredded egg skin, coriander, kelp sprouts, add salt and pepper to taste.
Tips:It is better to use fatter pork filling, because fish has no fat.
The oil is larger than ordinary dumplings. The amount of oil used is larger and the amount of water is larger. It becomes thin and thick and puts in the refrigerator and then packs the seasoning oil. Slowly boiled oil with onion, ginger, pepper aniseed, coriander and garlic. Let some cool and seal
