Not only do people in Yantai love to eat Spanish mackerel-filled dumplings, I believe that many people like to eat Spanish mackerel-filled dumplings, especially those who live by the sea. Spanish mackerel meat more thorns, delicious flavor, rich in nutrients, and the meat is solid and tight, people for the consumption of Spanish mackerel, or a lot of creativity, such as Spanish mackerel meatballs, Spanish mackerel braised pancakes, braised Spanish mackerel, Spanish mackerel stuffed dumplings, and so on, which is more popular Spanish mackerel stuffed dumplings.

In fact, mackerel stuffed dumplings want to do a good job, in fact, it is not difficult, we can also make delicious mackerel stuffed dumplings at home, as long as you master a few tips, the same can be made at home in the dumpling hall to make out of mackerel stuffed dumplings of the fresh, fragrant, tender, smooth flavor!

Selecting Fish

The best way to make dumplings is to use fresh Spanish mackerel.

The Spanish mackerel available on the market is generally divided into two varieties: the mackerel and the Yan mackerel. The mackerel is smaller, usually about 25 centimeters, and the Yan mackerel is larger, usually 40 to 50 centimeters or more. The "swallow mackerel" sold on the market is relatively large with fewer thorns between the ridges, and the meat quality is also better, less spiny swallow mackerel is more suitable for cooking stuffing ingredients, "mackerel" is more suitable for braised, boiled and stewed in a way to cook. Fresh Spanish mackerel is white in color, with clear eyes, firm flesh when pressed by hand, and a distinctive fishy smell that is unique to seafood, with no other odors.

Wahoo selected, it is time to pick the mackerel meat!

We will first fresh Spanish mackerel to remove the viscera and fish head, rinse clean and placed flat on the board, with the back of the knife gently pat the Spanish mackerel, so that the fish meat to become loose, bone spines separated. Then use a knife to cut the Spanish mackerel from the abdomen, the fish skeleton with spines throughout gently removed. Finally, remove the skin of the fish, and chop the fish meat with a knife into puree.

Materials

500 grams of Spanish mackerel meat, 200 grams of pork stuffing, 250 grams of water, 250 grams of chives, 1 egg white.

Seasoning

15g of soy sauce, 8g of salt, 2g of pepper, 15g of oyster sauce.

Practice

1. Fresh Spanish mackerel take the meat and chop it into minced meat, chop the chives and set aside.

2. Take the container will be mackerel puree, pork filling mix well, add water and stir in one direction.

3. Add egg, soy sauce, salt, pepper, oyster sauce and continue to mix well, and finally add chopped chives and gently mix well.

Finally, I'll tell you how to cook the dumplings

*A little salt can be added to the water used to cook the dumplings.

Salt in the water can combine the starch and protein in the water, so that the surface of the skin of the dumplings is smooth and will not stick together, and the dumplings that are not eaten together will not stick together

* **Water boiled into the dumplings, and then change to medium-low heat, and then the dumplings can be out of the pot after the pot boils, do not need to cook two or three open.

Many people usually cook the dumplings in two or three boilers, thinking that this will cook the dumplings. In fact, in the process of cooking, you only need to cook one open already cooked, the dumplings longer cooking time is not only unnecessary, but also make the dumplings lose fresh flavor.