Food Material List
- 1 Fish maw 100g
- 2 cooked chicken 50g
- 3 Ham 25g
- 4 White flour 100g
- 1 Deep fried pork pots under the fish maw, soften the oil with foam, cut into 3.5 centimeters square, 0.8 centimeters thick slices, and use the broth and Shaoxing to simmer for a while. Ham and chicken are sliced into thin slices 3.5 cm long and 1.6 cm wide.
- 2 Wash and chop pork, add soy sauce and monosodium glutamate (0.5g), ginger (2g) to extract juice, and mix onion (1g) into dumpling stuffing. Spinach leaf juice into the flour, knead noodles to make 24 pieces of dumpling skin, stuffing boiled for use.
- 3 Place the frying pan on medium heat, boil oil, add ginger and scallion, stir-fry and add milk soup to boil, beat ginger and scallion, add monosodium glutamate, pepper and Sichuan salt, then cook the fish belly, spinach dumplings, chicken and ham for about 1 minute, scoop them into a large round dish, edge the spinach dumplings, and pour chicken oil on them.