|Spanish mackerel||1 article|
|Streaky pork||Appropriate amount|
|Li Jinji’s Very Fresh Soy Sauce||Appropriate amount|
|Fish sauce||Appropriate amount|
|White pepper powder||Appropriate amount|
Spanish mackerel removes bones and scrapes the fish with a spoon.
A few pieces of pork, ginger and scallions.
Flesh, fish, ginger and onion are joined in the meat grinder.
Mix rice wine and chilled boiled rice for 5 minutes, then pour white pepper into a little sauce, fish sauce and salt, and then pour in an egg white mixture to continue filling.Seasonings are to your taste.
Flexible fish filling will do.
Wonton skins I bought off the shelf and started to pack.
No need to swing, just throw it away.
In the bowl, put some onions, drip some very fresh soy sauce, vinegar and sesame oil.
After boiling, scallions are scalded with boiling water.
Cook wonton and order water twice to be cooked.
Kamisha’s Works from Gourmet World