Fish maw with pineapple dumplings

Fish maw with pineapple dumplings

Raw materials for making fish maw with pineapple dumplings:

100 grams of fish maw. Ingredients: 50g cooked chicken, 25g ham, 1g monosodium glutamate, 10g ginger, 10g green onion, 1g soy sauce, 25g Shaojiu, 500g broth, 500g milk soup, 100g white flour, 20g chicken oil, 1000g lard (about 50g)

Processing steps of fish maw with pineapple dumplings:

1. Deep fry the fish maw in pig oil pan, soften it with water, remove the fat; cut it into 3.5cm square pieces with thickness of 0.8cm, then simmer it with broth and Shaojiu, and take it up. Ham and chicken are sliced into 3.5cm long and 1.6cm wide slices.

2. Wash pork, chop minced meat, add soy sauce and monosodium glutamate (0.5g), ginger (2G) to get juice, and mix onion (1g) to make dumpling filling. Take the juice of spinach leaves into the flour, knead the flour to make 24 dumpling skins, and cook the stuffing.

3. Put the frying pan on medium heat, boil the oil, add ginger and scallion, add milk soup and boil, remove ginger and scallion, add monosodium glutamate, pepper and Sichuan salt, then add fish maw, pineapple dumpling, chicken and ham, cook for about 1 minute, scoop in the large disc, edge the dumpling and pour chicken oil.

Fish maw with pineapple dumplings

Fish maw with pineapple dumplings is one of the traditional famous foods in Sichuan. Chicken has high nutritional value, rich in protein and phospholipid, and has the functions of strengthening spleen and stomach, strengthening muscles and bones. The recipe is delicious and nutritious.

Basic materials

100 grams of fish maw. Ingredients: 50g cooked chicken, 25g ham, 1g monosodium glutamate, 10g ginger, 10g green onion, 1g soy sauce, 25g Shaojiu, 500g broth, 500g milk soup, 100g white flour, 20g chicken oil, 1000g lard (about 50g)

Production method

1. Deep fry the fish maw in the pig oil pan, soften it with water, remove the fat; cut it into 3.5cm square and 0.8cm thick slices, simmer it with broth and Shaojiu, and take it up. Ham and chicken are sliced into 3.5cm long and 1.6cm wide slices.

Wash and chop the pork, add soy sauce, monosodium glutamate (0.5g) and ginger (2G) to get the juice, and mix the onion (1g) to make dumpling filling. Take the juice of spinach leaves into the flour, knead the flour to make 24 dumpling skins, and cook the stuffing.

3. Put the frying pan on medium heat, boil the oil, add ginger and scallion, add milk soup and bring to a boil, remove ginger and scallion, add monosodium glutamate, pepper and Sichuan salt, then add fish maw, pineapple dumpling, chicken and ham, cook for about 1 minute, scoop in the large disc, edge the pineapple dumpling and drizzle with chicken oil.

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