Pork 250g Minced green onions Appropriate amount
Ginger Appropriate amount Minced garlic Appropriate amount
Pickled pepper Appropriate amount Water starch Appropriate amount
Cooking wine One tablespoon Vinegar Two tablespoons
Salt A little White sugar One teaspoon
Water Appropriate amount
How to make Sichuan fish-flavored dumplings Illustration of how to make Sichuan fish-flavored dumplings 1

Step 1

Meatballs: Chop the meat (fat to lean 3:7), add a little cooking wine, minced ginger, eggs, starch, salt, stir evenly, use a small ceramic spoon to determine the texture, fry in an oil pan until the skin is golden, and scoop it up. (You can also add fungus and carrots to the minced meat...) Illustration of how to make Sichuan fish-flavored dumplings 2

Step 2

Chop garlic, ginger, and pickled pepper. (More garlic and pickled peppers), mince the chives.Illustration of how to make Sichuan fish-flavored dumplings 3

Step 3

Heat oil in a hot pan, add pickled pepper and stir-fry until fragrant, then add ginger and garlic and stir-fry until fragrant Illustration of how to make Sichuan fish-flavored dumplings 4

Step 4

Add water, add a small spoonful of sugar, a little salt, add meatballs to the water. Illustration of how to make Sichuan fish-flavored dumplings 5

Step 5

After the meatballs are cooked for 3-5 minutes, reduce the juice over high heat and add a small spoonful of vinegar. Pour in water starch. Illustration of how to make Sichuan fish-flavored dumplings 6

Step 6

Add the chives, stir-fry evenly, and turn off the heat. Illustration of how to make Sichuan fish-flavored dumplings 7

Step 7

Plate and serve hot. Illustration of how to make Sichuan fish-flavored dumplings 8

Step 8

It was super delicious, and in the end, all the soup was mixed with the rice by my delicious mouth, so I ate it cleanly. Cooking techniques for Sichuan fish-flavored dumplings

As long as Sichuan fish-flavored dishes contain pickled peppers, pickled ginger, and garlic, they are almost the same. Add some sugar halfway through, and add some vinegar before putting it in the pot to thicken it properly. Suitable for fish-flavored shredded pork, roasted crucian carp, crispy fish...