In Guangdong, western Guangdong and Chaoshan areas, everyone is used to cooking salted dumplings during the winter solstice.


1 kg glutinous rice dumplings
30g lean pork
1 Pink sausage
1 dace
10 fish balls
1 white radish
10 bean bubbles
Proper amount of shrimp
Proper scallop
Proper amount of squid (dry)
Proper amount of salt
Proper cooking wine
A small amount of soy sauce
Appropriate amount of chicken essence
Proper amount of ginger
Appropriate amount of coriander
Right amount of onion
Proper peanut oil
A spoonful of raw flour
1 cured duck kidney


Step 1
Remove the bones from the dace, chop it into meat paste, add ginger paste, a few drops of cooking wine, oil and raw flour, stir evenly and beat for 15 minutes.

Step 2
Soak dried shrimps and scallops for one hour in advance. Cut mackerel balls in half. Cut tofu in half. Cut the preserved duck kidney into pieces. Sauteed white radish with boiled water. Shredded pork sausageļ¼ˆ The inner wall of pork sausage should be turned over, and salt and cooking wine should be added to scrub it to remove the smell of mutton)

Step 3
Boil water, add radish, scallop, shrimp, preserved duck kidney, bring to a boil over high heat, turn to medium heat, and cook for 15 minutes.

Step 4
Add the remaining materials, glutinous rice balls, pork sausage, dace meat paste, mackerel fish balls, tofu Bu, seasoning soup and boil over high heat for about 10 minutes.

Step 5
Add coriander and scallion.