Let me introduce you to the practice of jiaozi with fish stuffing:
Preparation materials: Spanish mackerel/Longli fish, garlic sprout/leek, chicken soup, onion, ginger, salt, monosodium glutamate and cooking oil.
1. Wash fresh fish (Spanish mackerel, Longli fish, etc. ) with scales and internal organs.
2. Cut the fish in half along its back and carefully pick out all the fishbones.
3. There are three ways to make fish stuffing:
(1) Scrape the barbed fish from left to right with the back of the knife to get minced fish, and repeat this step until the skin of the fish remains, and the other half of the fish does the same.
(2) Surimi can be obtained by breaking peeled fish with a meat grinder.
(3) Chopping the fish with a knife to obtain minced fish.
The fish stuffing obtained by the first method tastes the best. If you have time and patience, we recommend the first method of making fish stuffing.
4. Take out the fish head, fish tail and fish bones, add water, boil the soup and let it cool for later use.
5. Chop garlic sprouts/leeks.
6. Stir the garlic sprout/leek with fish, thick soup, cooking oil, salt and monosodium glutamate in the same direction.
7. Stir until the meat is thick, add appropriate amount of boiled fish soup and continue stirring.
8. Stir until the meat is thick, and wrap the jiaozi.
9. After jiaozi is wrapped, boil water in a hot pot. Boil the water and put it into jiaozi. Stir it frequently with a spoon or colander to prevent jiaozi from sticking to the pot.
10. Pour a little cold water after the water is boiled, and then add cold water after the pot is boiled again.
1 1. jiaozi can be served when it is boiled for the last time.
Jiaozi, a delicious and nutritious fish stuffing, did just that.
Precautions:
1. Fish soup and fish stuffing cooked with fish heads, fish tails and fish bones can better keep the delicious flavor of fish without wasting ingredients, killing two birds with one stone.
2. The taste of fish is monotonous. Adding minced garlic or leek can refresh jiaozi.
3. The meat stuffing should be stirred in the same direction, and the fish stuffing stirred in the same direction will be more elastic, smoother and will not loose slag after being electrified.