Wild Yellow Croaker Dumplings with Cuttlefish Sauce
1.
Self-chopped wild yellow croaker has no bones or bones.
2.
Chop the pork belly into small pieces.
3.
Clean the coriander.
4.
After adding the pork and yellow croaker, add pepper, oyster sauce, light soy sauce, salt, and cooking wine and stir well.
5.
Cut coriander into small cubes.
6.
Add the cooking wine in six times and stir well, then add the diced coriander and mix well.
7.
Add minced ginger.
8.
Chop chopped green onion.
9.
Add the green onions and stir in one direction.
10.
Add the egg whites and stir in one direction.
11.
Add peanut oil, chicken essence, and sesame oil and stir in one direction, you can smell the aroma of fish, and the filling of wild yellow croaker is ready!
12.
Dumpling powder with cuttlefish juice and dumpling skin.
13.
It saves ten minutes when it becomes a smooth dough.
14.
The cuttlefish juice dough balls grow into cylinders.
15.
Cut rounding agent, press and roll into thin round dumpling wrappers with thick edges in the middle.
16.
Serve with yellow croaker filling and knead dumplings.
17.
Put the kneaded dumplings on the lid.
18.
Bring the water to a boil for two-thirds of the pot.
19.
Add the dumplings and roll them three times, each time they boil, pour half a small bowl of cold water and then boil them.
20.
The cooked dumplings are served on a plate, a bowl is filled with dumpling soup, and the other bowl is filled with balsamic vinegar. The delicious yellow croaker dumplings are ready to eat!
Tips:
1. The yellow croaker filling should be added with cooking wine for several times, so that the processed fish filling has no fishy smell, only the fresh fragrance of fish meat.
2. Pepper must be added, pork belly is added to make the dumplings fragrant and not greasy!
