Spanish mackerel: 6 pieces

ingredients

Flour: Whatever.

Specific steps

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first step

1. Fresh Spanish mackerel, pat both sides of the fish with a knife, pat it a few times more, then open your stomach to the tail, dig out the fish bones with your hands, lay the fish belt meat flat on the board, and scrape it several times from the tail to the head with the back of the knife, because for children to eat, be sure to pay attention to whether there are fishbones escaping from the net.

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Second step

2. Fish, stir clockwise, first crush, then add salt, soy sauce, (just add the amount suitable for fish) egg white, as long as it is clear, prepare a small bowl of water, because I have six fish, so there is more water, if there are fewer fish, there should be less water, first put half, stir in one direction, and after the water is fully absorbed, put the remaining half of the water, and continue, if you feel at this time. I think the leek used in Spanish mackerel jiaozi is just to add a fresh flavor, so I put a little. I mainly eat Spanish mackerel, not leek, so I can't distinguish between primary and secondary.

More details

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Third step

3. I ordered the fattest back elbow meat, and I chopped it carefully for a few rounds when I came back. It's a good knife, isn't it? It's more delicate when mixed into fish like this! In another bowl, stir the meat clockwise, add salt, soy sauce and oil. These can be adapted to the amount of meat, and the stirring is delicate. Just stir up the meat that is not in pieces.

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Fourth step

4. The vegetables are cut, put aside and wait, the meat is ready, put aside and wait. Let's continue to order fish stuffing. At this time, the fish is dry again. This is to eat all the water. Continue to prepare a bowl of water and add it twice! At this time, it should be less tiring to stir. If you are still tired, continue to add water.

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Step five

5. Pour the meat into the fish, refuel, refuel more, and smell good! Stir together, then add water, stir, stir with water. I used three bowls of water at a time, and the bowls were different in size, so I looked at the situation by myself. It doesn't matter if there is too much water, it will be tender, and the meat stuffing will be easy to stir, not tiring, and the volume will be about twice as large. Add leeks and stir well.

More details

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Step 6

6. The skin must be thin and big, and one bite is enough!

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Step 7

7. Dig a tablespoon with a spoon and feel the sticky meat filling.