Description:The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young Taste: Salty and fresh Make the difficulty: Ganish food (intermediate) Make time: 10 minutes The materials: 100 grams of fish maws. 50 grams of...
Spinach dumpling fish maw
- The style of cooking is classified: Sichuan Cuisine | Homely dish | Suit the taste of both old and young
- Taste: Salty and fresh
- Make the difficulty: Ganish food (intermediate)
- Make time: 10 minutes
- The materials: 100 grams of fish maws. 50 grams of well done chicken, 25 grams of hams, 500 grams of meat soup, soup of milk is 500 grams, 100 grams of white flour, oil of chicken is 20 grams, 1000 grams of lard
- Condiment: 1 gram of gourmet powder, 10 grams of gingers, 10 grams of spring onions, 1 gram of soy sauce, continue 25 grams of wine,
- The dumpling fish maw method of the spinach:
- 1.The fish maw puts pig's oil cauldron and fries completely, it is weak to steep with water, go to try the oil best; Cut 3.5 centimetre square, thick centimetre of slices, cook, use meat soup, continue wine cook over a slow fire once pull out. One slice of thin slices which become 3.5 centimetres long, 1.6 centimetres wide of ham, chicken.
2.The pork is cleaned and chopped fine and softly, add the soy sauce and gourmet powder (0.5 grams) , ginger ( 2 grams) Fetch the juice, the corn of spring onions (1 gram) Mix thoroughly into a dumpling filling. In the leaf of the spinach fetches the juice and enters the flour, knead dough and make into 24 dumpling wrappers, make fillings and boil for use.
3.Frying pan put middle fire, put, boil oil, put ginger, spring onions fry fragrant to add soup of milk boil and boil, harvest go ginger, spring onions, put gourmet powder, pepper, Sichuan behind the salt i.e. lower fish maw, spinach dumpling, chicken, ham boil about 1 minute, ladle out the big disc, spinach dumpling band, drench the oil of chicken.
- Note:
