Health effects of Spanish mackerel jiaozi: Spanish mackerel: relieving cough, relieving asthma and invigorating qi Pork: tonifying kidney, nourishing yin and invigorating qi Ginger: reducing adverse reactions, stopping vomiting, resolving phlegm and relieving cough, dispelling cold and relieving exterior syndrome. Ingredients: Spanish mackerel, pork, minced leek, dumpling skin and ginger, salt and sesame oil, soy sauce, pepper, cooking wine and onion, boiled water, recipe: 1 Turn the fish over and slice the other side; 2. Viscerate the fish, wash the fish body and blood, and remove the big thorn at the belly of the fish; 3. The fish skin is facing down, scrape off the fish with a knife or spoon, throw away the fish skin and tendons and put them in a big bowl for later use; 4. Pork is chopped into stuffing; 5. Mix the fish stuffing with the pig stuffing; 6. Put the pepper in a bowl, pour it into boiling water, stir it a few times, then put it in water to cool, and add soy sauce and cooking wine; 7. Pour in a small amount of meat at a time and keep stirring in one direction. Stir a little at a time, fully stir and absorb before adding the next time until the filling looks wet and sticky; 8. Stir the stuffing, add onion oil, salt, Jiang Mo, chopped leek and sesame oil and mix well. 9. Take jiaozi Bao and put it into the stuffing; 10. Knead; 1 1. Boil water in a pot. When the water boils, pour it into jiaozi. Stir along the edge of the pan with a frying spoon to push the jiaozi to rotate to prevent the pan from sticking. Cover the lid and bring to a boil. Add a small bowl of cold water, cover the lid and continue to cook. * * * Add cold water three times. Turn off the heat and take out the pot when the skin is elastic and bulging.