Health benefits
Bayu: replenishing Qi
Zanthoxylum bungeanum: dehumidifying
Ingredients
Singapore ( one ) | Chives ( Appropriate amount ) |
Zanthoxylum bungeanum ( Appropriate amount ) | Ginger ( appropriate amount ) |
Green onions (appropriate amount) | Pork fat ( Moderate amount ) |
Egg white ( one ) | Salt ( appropriate amount )div> |
How to make mackerel dumplings
1.Clean the internal organs of the Spanish mackerel and remove the head and tail
2. Cut the fish in half from the middle and scrape out the fish meat with a spoon
4.Put in the pork fat and egg white, and stir continuously in one direction
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5.When stirring, there are fish tendons in the fish meat, and the white ones are picked out
6.Put the onion, ginger, and pepper into hot water, let cool and set aside, then add it to the fish
7. Stir until the fish meat turns white and the volume increases, it is ready
8.Put in the leeks, oil, and salt, mix well, and then wrap them
9. Wrapped
10.It’s out of the pot
11.Dips for dumplings
12.It tastes good, even my picky son likes it
3.Use chopsticks to stir in one direction without stopping
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