The fish skin dumpling with egg and steamed vermicelli roll is a homely dish which is normal in Guangdong Province.
How To Make The Fish Skin Dumpling with Egg and Steamed Vermicelli Roll
Ten fish skin dumplings, chopped scallion, chopped ginger, one egg for spare.
The steamed vermicelli roll is cut into section, and the Chinese cabbage cutting flap is cleaned for standby.
Boil the water in the pot and put in the fish skin dumplings for one minute, add some oil, turn the heat down to beat in the eggs.
When the eggs are slightly cooked and set, add vegetables and steamed vermicelli roll, boil them slightly, then add abalone juice, pepper, salt and sprinkle with chopped green onion.