Wontons with Spanish Mackerel Stuffing
by Camisa
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Take out the bones of the Spanish mackerel and use a spoon to scrape off the flesh of the fish.
2. Here are some pieces of pork belly, ginger and shallots.
3. Pork belly, fish, ginger and spring onions are put into the meat grinder.
4. carry out.
5. Mix the cooking wine and cold boil for 5 minutes, then add white pepper powder and drizzle a little bit of umami soy sauce, fish sauce, and salt, and then add an egg white and mix to continue the filling. The condiments are up to your own taste.
6. If the fish filling is elastic to the touch, it will do.
7. I bought the ready-made wonton wrappers and started to pack them.
8. No need to swing, just throw it away.
9. Put some chopped green onion, a little bit of soy sauce, balsamic vinegar and sesame oil in the bowl.
10. Blanch the chopped green onions with boiling water after the pot is boiled.
11. Boil wontons, order water twice until cooked.
