2 big Spanish mackerel (the bigger the Spanish mackerel, the more delicious it is),

Pork belly 250g,

A handful of leeks.

A pinch of pepper,

5 tablespoons soy sauce,

Cooking wine 1 teaspoon,

5-inch bowl and two bowls of boiling water,

2 teaspoons of salt,

A little ginger,

4 tablespoons onion oil,

2 teaspoons sesame oil

Steps/methods

1

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

2

Below the horizontal slice are two pieces of fish, with a 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.

three

Two Spanish mackerel always take more than 600 g fish, add pork belly and mix well. Because water needs to be drawn later, the overall volume will become larger, and it can be replaced with a slightly larger container.

four

Put Zanthoxylum bungeanum 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 continuously. Always * * * stir in 2 bowls of water (5-inch bowl in the picture), stir slightly before adding. Until the filling looks wet and sticky.

five

Add scallion oil, salt and Jiang Mo into the stirred stuffing, and continue to stir evenly. After the noodles are wrapped, add the chopped leek and sesame oil and mix well.

six

After adding leek, it is not necessary to stir too much, so as not to destroy the taste of leek. Close-up, the whole stuffing is very soft, much softer than the usual meat stuffing, with light pink dotted with leek green.

seven

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.

eight

Flatten, roll, and fill.

nine

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.

end

Matters needing attention

The key to making a Spanish mackerel jiaozi without fishy smell: First of all, when handling fish, it must be very clean, and the internal organs and black objects in the internal organs should be washed clean. Then be careful when taking the fish, don't take the skin, and don't take the red meat near the skin. Finally, when you draw water, you should soak the cold pepper water and add some cooking wine, so that the jiaozi is only fishy, not fishy. Don't add too much leek, otherwise it won't be squid dumplings, but leek dumplings with a little fish flavor.

Authentic Spanish mackerel dumplings need to be stirred with more water until the stuffing flows, but because we don't like the taste of too much water, we adjust it according to our own taste, so the dumplings made at this level are fresh and tender, and the fish flavor will not be diluted because of too much water. Mixing stuffing is a hard job. It is suggested that two people work together, or their hands will be broken.