First of all, the fresher the Spanish mackerel, the better. After buying it, remove the head and internal organs and rinse it carefully. Then cut off two pieces of fish and remove the big thorns in the fish's stomach. Next, hold one end of the fish skin and scrape it off with an oblique knife. The spines of Spanish mackerel are "regular" and it is not difficult to handle. Finally, scrape off the remaining fish from the fish bones. After all, don't waste it (if it's not safe to use a knife, you can also scrape the fish with a metal spoon to remove the thorns).
It is well known that the filling of Spanish mackerel jiaozi contains not only fish but also pork belly. When the filling is ready, pour a small amount of pepper water into the fish pork belly filling at a time and stir in one direction. Never change the direction, so that the constantly stirred filling will be elastic. Stir-fry Spanish mackerel stuffing, add scallion oil, salt and ginger, and continue to stir evenly. After the noodles are wrapped, add the chopped leek and sesame oil and mix well.
Cleverly pick out the fish on both sides with a fresh Spanish mackerel knife, spread the fish skin down on the chopping board, scrape the fish off with a stainless steel spoon, and then mash the fish into a paste with the back of the knife. This is the key to cutting Spanish mackerel and jiaozi-I won't tell you the average person! Of course, my parents are better at life. Instead of throwing away the Spanish mackerel skin, they cut it up and eat it in jiaozi. It tastes good, and there is a lot of fish oil, but the color of dumpling stuffing is much darker. Fish stuffing needs to be gradually put into cold water and stirred in one direction to prevent dumpling stuffing from mixing with bean curd residue.
The specific method is to wash the Spanish mackerel with clear water first, then slice the Spanish mackerel along the fish tail with a spatula, then chop the sliced fish, chop the prepared pork belly in the same way, and finally pour the two materials into the pot together.
Jiaozi, which is stuffed with Spanish mackerel, must be fattened. Chop a proper amount of fat, put it in the Spanish mackerel stuffing, and soak it in water with minced onion and ginger or onion and ginger. The most important thing is to get rid of fishy smell. The best seasoning to remove fishy smell is brandy. Remember to pour a proper amount of brandy. Jiaozi stuffed with Spanish mackerel also has an essential seasoning, that is, black pepper.
Add a little more salt, cooking wine and a little onion and ginger to the basin, then stir it clockwise while adding water, beat an egg white into the basin after stirring it evenly, continue to stir it evenly, and finally put less chopped leeks into the basin and stir it evenly, so that the Spanish mackerel dumpling stuffing is ready.