Join the following dumplings for everyone to share the meat dumplings Jiuhuang approach:

　　原料：去皮鱼肉700克，肥膘肉50克，韭黄200克，葱花50克，料酒、姜末、精盐、味精、高汤各适量。

　　Raw materials: fish, peeled 700 grams, 50 grams of fat meat, yellow chives 200 grams, 50 grams of chopped green onion, cooking wine, ginger, salt, MSG, soup the right amount.

　　做法：将鱼肉放清水中漂清，去粗刺，放案板上敲剁成细泥。将肥膘肉切成细粒，韭黄切碎。取深锅一只，放入鱼泥加高汤，打开，加料酒、葱、姜末、味精、精盐，用手顺时针搅打，最后加入肥膘肉、韭黄即成。

　　Approach: put the fish in the water rinse, to thick thorns on the chopping board, knock chop fine mud. The fat meat into fine, chopped chives. Take a deep pot a, add broth into the fish paste, open, charging wine, onion, ginger, monosodium glutamate, salt, with hand clockwise whipping. Lastly, add fat fat meat, chive serve.

　　提示：如何调出嫩滑的肉馅：五花肉剁成泥，放入少许的酱油，料酒，盐，香油，切得细细的葱末和姜泥。如果肉馅比较瘦的话要加一些植物油进去。搅拌均匀。然后往肉馅里加少许水，继续搅，搅至肉馅有弹性，再加水，再搅。如此大概3－4次，肉馅粘稠又有弹性就好了。记住每次加水都要少，要分几次加。这样做的肉馅无论做馅还是做肉丸都很嫩很好吃。

　　Tip: how to tune out the tender meat: pork chop mud, add a little soy sauce, cooking wine, salt, sesame oil, sliced thin diced green onion and mashed ginger. If the meat stuffing lean some words to add oil. Stir to make it mixed evenly。 Then add a little water to the meat stuffing, continue to stir, stir until the meat stuffing is elastic, then add water, stir again. So about 3-4 times, meat stuffing and sticky elastic. Remember to add water to be less each time, to be divided into several times. Do whatever the meat stuffing or Rice-meat dumplings are very tender delicious.