Spanish mackerel is a common ingredient on our table, which can be seen whether it is boiled, steamed or fried. What do you know about it? Because it feeds on aquatic animals such as fish and shrimp, mackerel is a high-quality marine fish with high economic value. Mackerel is tender, delicious and rich in nutrients, including protein, vitamin A and minerals. It has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma. Mackerel also has dietotherapy functions such as refreshing and anti-aging. Well, having said that, what kind of surprise will this delicious food bring us? Let's have a quick look.

A, material preparation:

Ingredients: 2 pieces of Spanish mackerel, 250g of pork belly, and proper amount of wheat flour.

Accessories: leek 1.

Seasoning: 2 teaspoons of salt, 5g of ginger, 1 pinch of pepper, 1 teaspoon of cooking wine, 5 tablespoons of light soy sauce, 2 teaspoons of sesame oil, 2 bowls of water and 4 tablespoons of scallion oil.

Second, the practice of Bayujiaozi:

1. Spanish mackerel (the bigger the Spanish mackerel, the better it tastes, the better it tastes) is thoroughly washed. Pay attention to the black objects in the abdominal cavity, clean them all up, and insert the knife along the girder bone.

2. Below the horizontal slice are two pieces of fish with a fish steak in the middle. Then remove a row of thorns on both sides and in the middle. Skin down, scrape off the fish with a knife or spoon. Throw away the skin and tendons. No. Scrape the rest of the meat off the fish steak, too. Throw away all the fishbones.

3. Two Spanish mackerels take more than 600 g of fish, add pork belly and mix well. Because water needs to be drawn later, the overall volume will become larger, and it can be replaced with a slightly larger container.

4. Put the pepper into a bowl, pour it into boiling water, stir for several times, then put it into water to cool, add soy sauce and cooking wine, pour a small amount into the mixture of fish and pork belly at a time, and stir continuously in one direction. Stir a total of 2 bowls of water, a little at a time, fully stir and absorb before adding. Until the filling looks wet and sticky.

5. Stir the stuffing, add onion oil, salt and ginger, and continue to stir evenly. When the dough can be wrapped, add chopped leeks and sesame oil and stir well.

6. You don't need to stir too much after adding the leek, so as not to destroy the taste of the leek. Close-up, the whole stuffing is very soft, much softer than the usual meat stuffing, with light pink dotted with leek green.

7. Knead the noodles in advance. Jiaozi noodles should be soft. This amount of stuffing needs 500-550g flour, and the water is about 60% of the flour. Of course, it also depends on the size of each dumpling stuffing. Then roll the baked noodles into pieces. Take a slice first, roll it into a strip with a diameter of about 2cm, and cut it.

8. flatten, roll, and fill.

9. Packaged green jiaozi. Jiaozi with Spanish mackerel stuffing is suitable for thin skin and big stuffing, and the whole jiaozi is slightly bigger. The wrapped jiaozi should have a light filling color. Boil water and cook jiaozi. Just cook it three times. Dip in your favorite juice.

In this way, this delicious dish can be cooked and put on the plate. It's a delicious dish with all colors and flavors. After a busy day, is it fast to eat such delicious food? Seeing it, even if I have no appetite, I will eat two bowls of rice. Can you resist the tension and busyness of the day and the fatigue after going home? What are you hesitating about? Let's replenish energy quickly.

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