Fish stuffing jiaozi raw materials: grass carp or mullet 1 treaty 1000g, pig fat 100g, leek 300g, 2 egg whites, refined salt 15g, pepper 5g, cooking wine 25g, monosodium glutamate 15g, and chicken essence.

manufacturing method

1. After the grass carp is slaughtered, it is washed, the fish head, tail, bone spurs and skin are removed, and the clean fish is ground into paste; Chop pig fat into mud; Wash leek, cut into fine particles, add sesame oil and refined oil and mix well.

2. Put the fish head and bones into the pot, add water, add pepper, cooking wine and chicken essence, cook over high fire until the soup is milky white, and filter off the residue to get fish soup.

3 Add the fat paste into the minced fish, then add salt, monosodium glutamate and egg white and stir. Add the cold fish soup while stirring until the stirring is strong and the fish soup is finished. Then mix well with leeks.

pay attention to

1, fish must remove bone spurs to ensure food safety. It is best to choose bigger fish or fish with fewer bone spurs.

Chop minced fish and fat paste, so that you can eat more water and the stuffing will be tender.

3. Leek can only be added last.

pay attention to

The flavor characteristics of jiaozi are mainly reflected in the center of stuffing, so the quality and taste of jiaozi will be directly affected by the preparation of stuffing. To make jiaozi with different flavors, the key is to master the making methods of various fillings.