Material: fresh Spanish mackerel 1 piece (more than 200g).

Accessories: 200 grams of pig fat stuffing, jiaozi powder (skin making), chopped leek.

Seasoning: salt, chicken essence, pepper, scallion oil and water.

Cooking method:

1. Chop Spanish mackerel meat into mud, put it in a vessel, then add pork stuffing, minced leek, salt, chicken essence and pepper, and add a little water, and stir it clockwise to get delicious Spanish mackerel stuffing;

2, with jiaozi leather bag stuffing, sit in a pan and ignite until the oil is hot. Put the wrapped pot stickers in the pan and fry until half cooked, add a little starch water, cover the lid, and serve when cooked.

Features: delicious, the fish stuffing is refreshing, tender and delicate, and the taste is pure and beautiful.

Chinese dumpling

Ingredients: Spanish mackerel, a little fat (2 kg fish pair 1 meat ratio);

Seasoning: leek, onion Jiang Shui, salt, sesame oil, monosodium glutamate;

Remove all the fish first, wash them clean, and then peel them, otherwise they will smell fishy. Pick the leek, wash it, cut it, put it in the basin, mix the noodles and put it aside.

Then chop the meat and peeled Spanish mackerel meat, chop a small piece of fat into it, remove the fishy smell and make it more fragrant. Add onion and ginger when chopping, but leave a little water to prevent too much fat from taking up the knife.

Chop, put into leek pot, add oil, stir, and add salt, monosodium glutamate, a little water and an egg when stirring evenly.

Tip: The key is to stir the minced meat clockwise, add onion and Jiang Shui, and stir until it is porridge-like, so that it can float on cold water. Finally add salt and oil.

As for Bao's kung fu, it's up to you.

I'll teach you another dish, "Stewed Spanish mackerel with tomatoes". It turns out that this dish was taught to me by a good friend in the Northeast, so I'd better use Baidu to make sure it's right!

Ingredients: peeled tomato 300g, fresh Spanish mackerel 1 strip (about 750g), sliced onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.

Practice: 1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, cheeks are washed, and thick slices are cut with an oblique knife.

2. Add 120g pepper oil to the sliding spoon, heat it, add Spanish mackerel pieces one by one, fry hard on both sides, add onion ginger, cook cooking wine, add 750g stock and simmer on low heat.

3. Heat another spoonful of pepper oil, add chopped green onion and stir-fry until cooked, that is, add tomato and stir-fry until soft, pour Spanish mackerel stew 10 minute until the soup is thick and white fish is cooked, then add monosodium glutamate, salt and pepper to taste, take out onion and ginger, put them in an alcohol pot, sprinkle with coriander powder and sesame oil, and heat them while eating.