Stewed fish and leek with wonton(ba sha yu jiu cai hun dun )

Stewed fish and leek with wonton

Introduction:

"The shop assistant in the supermarket said that the fish had no spines, and it was very bright at that time, which saved me the trouble of tidying up the fish. When I got home, I made this fish and meat wonton stew for my baby. They had a good time. "

Production steps:

Step 1: prepare, wash the fish with clean water, pick and wash the leeks, and drain the water

Step 2: beat the fish with the back of the knife

Step 3: chop into mud with a kitchen knife

Step 4: cut the fish paste

Step 5: cut leeks into small pieces

Step 6: add a proper amount of cooking wine into the fish paste

Step 7: add chopped ginger

Step 8: add half an egg white

Step 9: stir in one direction with chopsticks

Step 10: add some salt

Step 11: add a little chicken essence

Step 12: continue mixing in one direction

Step 13: add leek powder and mix well

Step 14: stir well and place for a while to make the fish taste good

Step 15: take the stewed wonton skin, pick up the meat stuffing with chopsticks, put it on the stewed wonton skin, and wrap it in turn

Step 16: steamed wonton stew. I use the most primitive method I learned when I was a child.

Step 17: scallion oblique knife, ginger slices

Step 18: put water in the pot and add onion and ginger slices

Step 19: add thirteen spices

Step 20: appropriate amount of chicken essence

Step 21: add some salt and bring to a boil

Step 22: put the wonton stew in the bag and gently push it in one direction with a spatula to avoid sticking to the bottom. Cover the pan and bring to a boil

Step 23: when the wonton stew becomes fat, it's almost cooked. Take some sea rice, laver and parsley and put them at the bottom of the bowl

Step 24: put the cooked wonton stew into a bowl

Materials required:

Salmon: moderate

Leeks: moderate

Stewed wonton skin: right amount

Laver: right amount

Dried shrimps: right amount

Coriander powder: appropriate amount

Egg white: right amount

Salt: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Ginger: right amount

Note: adding egg white to fish will make it more smooth and tender. Fish is easy to cook. Don't cook it too long.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Ba Sha Yu Jiu Cai Hun Dun