Eating jiaozi, our family likes light fish stuffing, which is thin and juicy, so fresh and delicious. At present, the price of light fish in the seafood wholesale market is divided into two types, one is 15 yuan per catty, and the other is 10 yuan per catty, both of which are fresh.
Many people don't know that it means that light fish is thick in body fat, transparent and meticulous, with fresh and thick soup and unique taste, and has nourishing and health-preserving effects such as warming the middle warmer, nourishing blood, strengthening bones and muscles, promoting qi circulation and promoting blood circulation. Using naked fish to make jiaozi, people at the seaside have a good little trick, that is, adding a little seasonal Artemisia selengensis as seasoning. The freshness of fish and the fragrance of vegetables really add freshness. Once this kind of jiaozi is served, one pot is not enough to eat.
Jiaodong special light fish dumplings 8 light fish, a handful of chrysanthemums, 200 grams of meat stuffing, a proper amount of ginger and garlic, a spoonful of salt, a spoonful of rice wine, a proper amount of vegetable oil, a small amount of white pepper and an egg white. Practical process
The first step is to clean the bare fish, so I keep it in the refrigerator. The surface of naked fish is mucus, which is not easy to operate. Take out the naked fish with a knife. Boil some ginger water and let it cool for later use. Chop the naked fish into a paste.
Step two, clean Artemisia selengensis. Put naked fish, minced onion and ginger, proper amount of raw pork and chrysanthemum into a pot. Pour into Jiang Shui and stir in one direction. Pour in egg white and white pepper. Add cooking wine to remove fishy smell. Add vegetable oil and salt and stir well. Bao jiaozi, sit in rows. Tip: Dip a little minced garlic when drinking, which is more delicious. The faint fish skin has no fishy smell, so you don't have to go to jiaozi.