2, the Spanish mackerel cleaned, remove the viscera and the head of the fish, cut off the fins, the abdomen inside the black film must be scraped off, the layer of black film fishy flavor will be very heavy. The Spanish mackerel from the center with a knife blade open, the fish spines are exposed, the fish spines complete out, and then scrape the fish with a knife or spoon scrape down the fish meat, fish skin do not, fish skin is also relatively fishy, will pick good Spanish mackerel meat with a knife chopped fine, to chop finely.
3, pork selection of some fat, pork is also suitable, fat viscosity is good, the taste is also fragrant, the pork chopped into puree.
4, leeks remove the old leaves, wash clean, drain the water, and then chopped leeks into minced.
5, cut the ginger into slices, put into a bowl, and then add peppercorns, drizzle boiling water, soak for half an hour, made of seasoning water, peppercorns and ginger have a good deodorization effect. Add oil to the pot to heat, heat the oil to smoke, turn off the fire, cool the oil, pour into the bowl to be used, the raw oil needs to be refined, otherwise make the dumplings have a raw oil flavor, if you use salad oil do not need to refine.
6, on the filling, the soaking seasoning water pepper and ginger filtered out do not, the fish and pork together into the basin, and then add the cooled oil, and then add salt, white pepper, sugar, cooking wine, mix well in one direction.
7, while stirring and then pour into the seasoning water, water, do not pour all at once into the meat, until all the water into the meat, and then stir into half a bowl of water, stirring the meat on the force, the meat is very important to hit the water, to stir in one direction, which can strengthen the role of the protein gel, so that the meat clusters, viscous. The meat filling is tender to eat, juicy, not dry and not faggy.
8, put the good stuffing into the refrigerator for about 30 minutes, so that the filling and all the seasonings have a fully integrated marinade process. This way the filling is not fishy. Dumpling skin rolled out, take out the filling, add chives and mix well, chives do not over-stirred, easy to stir the chives out of water, chives eaten on the fresh. Chives do not mix early, roll a good dumpling skin, and then mix the chives can be, chives mixed early easy to kill the water, dumplings will not be good package, so Spanish mackerel dumpling filling is ready.