Wahoo Dumpling Stuffing

Ingredients: Spanish mackerel, leeks

1. We first prepare a bowl of Spanish mackerel to fishy fresh secret sauce: bowl into three or five slices of ginger, 2 small onions, 10 grams of peppercorns, and finally poured into the amount of boiled water to soak for half an hour or more, it is best to cover with a plate, both to prevent the water from cooling too quickly, but also to lock the aroma. can prevent the water from cooling too quickly, but also can lock the aroma.

2. Take fresh Spanish mackerel to remove the viscera and gills, the black membrane in the stomach is particularly fishy, but also to be handled cleanly, and then remove the head of the fish, from the tail of the fish sticking to the fish bone to the fish meat down, and then a spoon will be separated from the meat and skin of the fish, the skin of the fish is very fishy, and is not easy to chop, so remove do not pick up the good fish meat chopped into puree.

3. Fish puree in a small number of times to add a good soaked secret sauce, while pouring in one direction while stirring, has been stirring to become a thick paste can be, the stirring of the fish filling is the key to mixing, only to stir the full filling is fresh enough!

4. Then put a spoonful of lard and chopped fine nine vegetables again stirred evenly, lard and nine vegetables is the theme of Spanish mackerel dumplings, less one is not enough flavor, add lard to increase the aroma of fishy, add nine vegetables can be refreshing, and add the dumplings to make a fresh and fragrant and tender dumplings! Finally, put the right amount of salt and mix well, the delicious Spanish mackerel dumpling filling is ready, the oil does not have to put, because we have added the lard.

Tips:

1. Spanish mackerel must be used fresh, not fresh Spanish mackerel will have to add too much seasoning to cover, but lost the freshness of Spanish mackerel!

2. Mixing filling with onion, ginger, pepper water to fishy can be, do not add wine to fishy, because the principle of wine to fishy is to rely on the principle of wine volatilization of heat to take away the fishy, wine wrapped into the stuffing, and then meet the heat is volatile out, but will make the dumplings wrapped out of a strange smell!

3. The fish filling must be well stirred, stirring the filling is not fully eaten not tender and smooth, the texture is very poor!