How to cook leek and Spanish mackerel in jiaozi?

Ordinary flavor

Ingredients: Spanish mackerel, a little fat (the ratio of 2 kg of fish to 1 meat, preferably seven-point fat and three-point thin pork belly);

Seasoning: leek, onion Jiang Shui, salt, sesame oil, monosodium glutamate;

Practice: first remove the meat of the fish, wash it, and then peel it, otherwise it will smell like fish. Pick the leeks, wash them, cut them, put them in a pot, mix the dough and put them aside.

Then chop the meat and peeled Spanish mackerel, chop a small piece of fat into it, remove the fishy smell and make it more fragrant. Add onion and ginger when chopping, but leave a little water to prevent too much fat from taking up the knife.

Chop, put into leek pot, add oil, stir, and add salt, monosodium glutamate, a little water and an egg when stirring evenly.

Tip: The key is jumping. Stir minced meat clockwise, add onion and Jiang Shui, and stir until porridge. Catch it, it will float on cold water. Finally add salt and oil.

Milk smell

Ingredients: a Spanish mackerel (about two Jin) and semi-A Jin leek.

Accessories: two small bags of milk, half a slice of ginger, one or two pieces of fat and thin meat stuffing, salt and pepper.

Exercise:

1 Spanish mackerel, cleaned, sliced the meat, peeled, boned and decapitated.

2 Wash leeks and cut into small pieces. Chop ginger into powder.

Chop the fish with the back of a knife, add Jiang Mo and stir clockwise with the meat stuffing.

4. Pour the milk into the filling in stages and stir well.

5 Add chopped leeks and mix well. Season with salt and pepper.

Face: Like other jiaozi, there are no special requirements.

Tips:

1 Spanish mackerel wants to buy smooth and shiny skin. The fresher the fish, the more delicious jiaozi is.