Cooking Steps

1. 

   Step1:Mix the meat stuffing. Wash and chop the streaky pork. Add the diced carrot. Beat an egg into it. Add a spoon of salt, a spoon of soy sauce, a spoon of sugar, a spoon of cooking wine, a spoon of sesame oil, chopped green onion and ginger. Mix them together. Stir them clockwise and evenly and patiently until you can smell the mea

2. 

   Step2:Be patient when making stuffing. My wrist is a little hurt. So I'll leave it to the children. She keeps asking me how long it will take for me to get better. I told her to stir up energy. What does she say is energy . I'll tell you when I say it

3. 

   Step3:Two thirds of the dumpling skin is filled with stuffing. Don't overdo it. It will leak out if there are too many

4. 

   Step4:Pinched on the opposite side. Can be moistened with water to increase viscosit

5. 

   Step5:The one with less meat should be flattened. Use a fork to draw the pattern of the fish's tail. Cut two knives at the tail

6. 

   Step6:Pinch. The head is as shown in the figur

7. 

   Step7:Goldfish eyes can be decorated with diced carrots or corn or just meat stuffing

8. 

   Step8:Heat the pan. Pour the oil. Heat it up about 60%. Put in the dumplings. The oil is about a quarter of the body of the dumplings. Don't move the dumplings in the middle of the fire. Fry them for a while. Push them gently with a spoon for about two or three minutes. If the dumplings can move (the skin at the bottom can be a little hard at a glance), you can almost add water. Add water to less than one-half of the body of the dumplings. Don't too much. Cover them. Keep the fire for about five minutes. Each pot is different from the fire power. You need to watch it. When the water is about to be dried, open it. Add a little starch water. Dry it Just fine. The children also made some other dumplings and buns in various shape

9. 

   Step9:In addition, you can steam some dumplings. Steam them in cold water. Fire for three minutes. Medium and small fires for ten minutes. Turn off the fire and wait for three minutes before opening the lid.

10. 

    Step10:I remember writing about rose dumpling before. The proportion of rose dumpling skin is more. It's good-looking. It's not as good as stuffin

11. 

    Step11:As shown in the figur

12. 

    Step12:The bottom of the fried dumplings is crispy and fragran

13. 

    Step13:It looks light after steaming. It tastes good

14. 

    Step14:It's sprinkled with rose petals. It's edible. Anyone who has bought flower tea in my family knows it

15. 

    Step15:I prefer fried dumplings. It's troublesome to write. Actually, it's OK to make them. We like to chop the garlic. Pour the soy sauce and vinegar. It's very delicious. It's versatil