Food prepared in advance: 4 Spanish mackerel, 100g pancetta, 150g chives, 1000g of gluten-free flour, 600g of water, 20g of ginger, 10g of salt, 10g of rice wine, 5g of sugar, 5g of crushed peppercorns, 15g of oil, 5g of white pepper.
How to do it:1, the first Spanish mackerel will be cleaned up neat and tidy, and then the abdomen will be cut open to take out the visceral organs and gills, and then use the water flow to clean off the black mucous membrane of the abdominal cavity. And clean off the blood stains on the upper side.
2, cleaned up the Spanish mackerel in addition to the chopped pepper fish head, will be driven from the top of the head to the tail end of the fish spines and then remove the fish spines completely. Then use a spoon to scrape the fish meat from the body of the fish and put it into a bowl. Pour a small amount of water into a pot add green onions, ginger, and peppercorns and bring to a boil over high heat, then remove from the heat and simmer and allow to cool, reserving. Then the cooled peppercorns water added to the Spanish mackerel stuffing in a small amount of meals to a direction stirring vigorously.
3, pork cut into small pieces and stir into pork puree. Chives cleaned neatly cut into fine particles, put aside to add a little cooking oil and mix well. Will be ready to add the pork filling Spanish mackerel puree, and at the same time add salt, oil, rice wine, sugar, white pepper and boiled peppercorns and water again mixing and vigor, and finally sprinkled with leeks and mix well.
4, 1000 grams of wheat flour add 2 grams of salt poured into a small amount of water, mixed into a flocculent, and then proceeded to roll into a smooth batter, put aside to wake up 20 minutes. Divide the batter into equal portions and prepare the dumpling skins in advance, then wrap them.
5, pour more water into the pot, go red will boil the water into the parcel of dumplings, once again high heat boil, turn into a low-fire steaming, about 3 minutes to add cold water to boil again. Continuously 2 times can dumplings float and raised. How to test whether the dumplings are cooked: take off a light press can immediately return to normal to confirm that the dumplings have long been cooked.
Two, Spanish mackerel stuffed dumplings deodorization method of operation:1. Remove the fish meat must be neat. After removing the fish meat will be inside the blood to clean neatly. Because the blood is the key fishy chemical substances on the fish body comes from, clean and tidy can remove the fishy flavor in the fish meat.
2. Pepper water can remove the fishy flavor in the fish. Pepper, onion, ginger can be reasonable to remove the fishy flavor of fish. After steaming the peppercorns, scallions, ginger water can be more quickly digested and absorbed by the dumpling filling has the effect of removing fishy. And it is not easy to leave the sediment.