Basha fish and cucumber make jiaozi together. Besides cucumber, it can also be served with shrimp and pork. Let's look at these steps:

Required raw materials: pork stuffing 150g, Bazaar fillets 1, 2 cucumbers, 8 shrimps, soy sauce, onion and ginger cooking wine, ginger powder, oyster sauce, salt, flour 200g, and clear water100g; ;

Recipe making process:

Step 1: Thaw the Bazaar fillets completely, rinse them with clear water, and then use kitchen paper to absorb excess water;

Step 2: Chop the fish with a knife and chop it a few times to make the fish soft;

Step 3: Chop the fish and put it on a plate for later use; Shelling shrimps, removing shrimp lines, and cutting into cubes for later use; Twist the pork stuffing in advance and take out a small piece to use. The ratio of fat to thin is about 2: 8.

Step 4: Put the fish, pork and shrimp into a large bowl, and add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of onion and ginger cooking wine, and ginger powder 1 tablespoon;

Step 5: stir the three fillings evenly along one direction with chopsticks, and the mixed meat stuffing is sticky; Please adjust the amount of seasoning according to your own taste;

Step six, peeling two cucumbers;

Step 7: Wipe it into filaments with a wire cleaner, and then cut it with a knife a few times without chopping. Cucumber shreds are already very thin, so you can cut them without cutting them.

Step 8: put shredded cucumber into a bowl, add a little salt and mix well, marinate for 5 minutes, then squeeze out the water and mix in the stuffing;

Step 9: squeeze the cucumber dry, put it into the mixed pork, fish and shrimp, and stir it evenly; The amount of cucumber should also be adjusted according to your own preferences. There isn't much left after two cucumbers have been squeezed.

Step 10: The dumpling stuffing is ready and looks refreshing;

Step 1 1: Knead flour and clear water into noodles according to the ratio of 2: 1, cover with plastic wrap, wake for 15 minutes, and knead the noodles after waking to make the noodles softer and smoother;

Step 12: knead the dough into long strips, cut into small noodles, and sprinkle with dry powder to prevent adhesion;

Step 13: Roll the dough into a thin round dumpling wrapper;

Step 14: put a spoonful of dumpling stuffing in the dumpling wrapper. I like the stuffing.

Step 15: Fold in half and extrude into jiaozi shape. Everyone wraps jiaozi in a different way. Wrap it as you like, as long as it doesn't show.