“This is a very common dish in casserole restaurants. The method is simple. The taste is good. There are vegetables and soup.”
half an hour
Dice the white radish in advance and marinate with salt for ten minutes for a better taste.
Put the white radish and minced meat together.
Put in your favorite seasoning and stir it.
Put a dumpling wrapper in the palm of your hand. Brush some water on the sides. Put the meat stuffing. Put it in the middle of the dumpling skin.
Pinch the middle tightly first, then pinch the left and right sides to make dumplings.
This is a finished dumpling.
Put lard in the casserole and melt it, then put crucian carp. Fry him.
Put the crucian carp in water, add white pepper, and cook on high heat. Add ginger slices and shallots.
Put in the cut ham sausage. Skim the foam after boiling.
Put in the dumplings and boil them over high heat.
After the dumplings float, add an appropriate amount of warm water and boil together.
After the dumplings are cooked, we turn off the heat and add spinach. The fish soup is very tender, and the dumplings and vegetables are also delicious.
If you want to use fish soup to boil white, you need to use lard suet. After the water boils, keep its temperature all the time, so that it will boil very white.