Spanish mackerel wonton
Introduction:
"What should we do when we have left the stuffing? Let's make it into wonton. It's also delicious! "
Production steps:
Step 1: push the Spanish mackerel from the tail close to the spine to the head with a knife and cut it vertically near the fin; turn over the fish and slice the other side of the fish;
Step 2: remove the viscera of the fish, wash the fish body and blood, and remove the big spines from the belly;
Step 3: skin down, with a knife or spoon scrape off the fish, skin and tendons, do not throw away, put into a large bowl for standby;
Step 4: Chop pork into stuffing;
Step 5: mix fish stuffing with pork stuffing;
Step 6: pepper into a bowl, into the boiling water, stir a few times, and then put the water cool, add raw smoke, cooking wine;
Step 7: pour a small amount into the meat stuffing each time and keep stirring in one direction. For each small amount, fully stir and absorb it before adding the next time until the stuffing looks very wet and sticky;
Step 8: stir the stuffing well, add onion oil, salt, ginger, leek and sesame oil, mix well;
Step 9: take the wonton skin and put the stuffing on the narrow end;
Step 10: turn up one or two times, pinch the interface tightly, and knead the two ends to the middle;
Step 11: Boil the water in the pot, boil the wonton in the pot, and pour the soup into the bowl after cooking; add shrimps, laver, coriander, garlic, sesame oil, salt, monosodium glutamate, delicious, vinegar, pepper, chili oil and other seasonings.
Step 12: add shrimps, laver, coriander, garlic, sesame oil, salt, monosodium glutamate, gourmet, vinegar, pepper, chili oil and other spices.
Materials required:
Spanish mackerel: moderate
Pork: moderate
Leek powder: appropriate amount
Wonton skin: right amount
Shredded ginger: right amount
Salt: right amount
Sesame oil: appropriate amount
Soy sauce: moderate
Zanthoxylum bungeanum: right amount
Cooking wine: moderate
Onion oil: right amount
Water: moderate
Dried shrimps: right amount
Laver: right amount
Coriander: moderate
Garlic sprouts: right amount
MSG: right amount
Vinegar: right amount
Chili oil: right amount
Note: 1, fish skin, viscera and blood must be removed. 2. When stirring the fish stuffing, add a little water, and then add the next time after eating enough water. 3. Add leek stuffing when packing, stir slightly, don't beat too much.
Production difficulty: ordinary
Process: boiling
Production time: 20 minutes
Taste: salty and fresh
Chinese PinYin : Ba Yu Hun Tun
Spanish mackerel wonton
Braised spareribs in brown sauce. Jia Chang Hong Shao Pai Gu
Chicken slices with fennel and broccoli. Hui Xiang Ji Pian Xi Lan Hua
Honey sesame paste golden nail. Feng Mi Ma Jiang Huang Jin Jia
[Kwai Chi] - pot slump beef. Kuai Shou Cai Guo Ta Niu Rou