How to make steamed fish minced pork belly

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. When having a meal together, most people would choose to go to a famous restaurant. But if you can do it yourself, I believe your friends will be happier. So, here I will show you how to make the steamed fish paste lion head dish.

1.Chop pork and fish into small pieces respectively.

2.12 Cut the water chestnuts into pieces of the same size as the meat and set aside.

3.21 Put the chopped ingredients into a cooking bowl, sprinkle with a little salt, pepper, MSG and Shaoxing wine, and mix vigorously.

4. Then pour in about 40-50 grams of onion and ginger water in three times, stirring well each time.

5. Finally, add cornstarch and beat repeatedly in the basin with your hands.

6.12 Until the glue feels sticky and elastic.

7.21 Prepare the soup; put boiling water into the pot, pour in an appropriate amount of concentrated chicken juice, and add a few drops of Shaoxing wine.

8. Sprinkle a little pepper and salt, add onion and ginger, stir well and bring to a boil.

9. Roll the beaten filling into two balls of the same size and place them in a container.

10. After rolling the meatballs, use a spoon to slowly scoop the prepared soup into the container.

11. Place the container in the steamer.

12. Then cover the pot and steam over high heat for about 25-30 minutes.

13. Take out the meatballs after they are steamed.

14. Place in small bowls, pour soup over, sprinkle with a little chopped coriander, garnish with previously blanched wolfberries and serve. This home-made "Steamed Fish Minced Pork Belly" is ready.

Thank you for reading this article and learning how to make steamed fish paste lion head with everyone. Sharing delicious food with everyone is my greatest joy.