Chinese Food
Gouyu dumpling
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When I was a child, I ate the gouyu dumpling made by my mother. It's fresh and unforgettable. Dogfish is a kind of cold water fish with thin scales in the north. It is very delicious. It is suitable for making dumplings with balls and sashimi. It's rare now. Twenty years ago, it was more than 20 jin a meter long. Now there are not many of them.
Cooking ingredients
Cooking Steps
Step1:About five or six Jin for a fine scale Pik
Step2:Clean the internal organs and gills without scalin
Step3:The whole fish is boneless. It's in two pieces
Step4:Remove the fish skin and keep i
Step5:It takes a long time to chop the fish with the back of the knife until it is delicate. There are little thorns that need to be remove
Step6:To liv
Step7:The pork stick bone and the chicken slow boil to make the old soup. It took four hours. Made one day in advanc
Step8:Fish skin, fish bone, fish head and 50g pork skin to cook fish jell
Step9:Frozen fish in refrigerato
Step10:Add fish and soup slowly in one direction and stir until the fish is thin. Do not dilute it. Otherwise, it's not easy to pack. Mince the fish and add in the minced pork. An egg is green. Put the seasoning and mix. Add leek and sti
Step11:Open the package. Don't put too much stuffing. It's not easy to pack.
Step12:Cook and eat. Dumplings with soup. It's very delicious.
Cooking tips:This dumpling is very time-consuming and laborious. Please be patient. I don't care if I really eat for a good meal. There are skills in making delicious dishes.
