1. Wash Spanish mackerel thoroughly, pay attention to the black objects in the abdominal cavity, clean them all, and insert the knife along the girder bone.

2. Below the horizontal slice are two pieces of fish and the 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 fish bones.

3. Two Spanish mackerels took more than 600g of fish and mixed with pork belly. 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 a few times, then let it cool, add soy sauce and cooking wine, pour a small amount into the mixture of fish and pork belly at a time, and stir in one direction. Stir in a total of 2 bowls of water (5-inch bowl in the picture), stir and absorb, and then add a little. Until the filling looks wet and sticky.

5. Stir the stuffing, add onion oil, salt and ginger, and continue to stir evenly. After the noodles are wrapped, add the chopped leek and sesame oil and mix well.

6. After adding the leek, you don't need to stir too much to prevent the taste of the leek from being destroyed. 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.