Jiaozi practiced Bayuquan.
1, prepare flour, first add cold water and egg white, knead into smooth dough, and cover with plastic wrap for 20 minutes.
Second step
Examples of Ba Yu's teaching practice
2. After cleaning and eviscerating Spanish mackerel, insert two fish into the blade along the truss, and slice the fish on both sides upward along the fish tail.
Third step
Common practice of Spanish mackerel in jiaozi
3. Chop the fish fillets into minced fish, and chop the pork belly into paste.
Fourth step
4. Mix the fish and pork belly, and pour in cooking wine and white pepper.
Step five
5. Add salt and a bowl of onion Jiang Shui, and stir in one direction while adding water.
Step 6
6. Pour in a bowl of soaked Chili water and stir in one direction while adding water. Add milk in the same way.
Step 7
7. Add egg whites and sesame oil and continue to stir in one direction.
Step 8
8. Add chopped leeks and mix well. Make the dough into dumpling skin and wrap it with the mixed dumpling stuffing.
Step 9
How to stew Spanish mackerel jiaozi?
9. Add water to the pot, add half an onion to boil, and cook in jiaozi.
Spanish mackerel jiaozi finished product map
Cooking tips
The bigger the Spanish mackerel, the fresher the better.
There is no fish skin, only fish, otherwise it will smell like fish.
Chop the big pieces of fish under the slices, not too much directly. The filling of Spanish mackerel dumplings is mainly mixed with chopsticks. It is best to stir in one direction with chopsticks, and finally stir the fish into fine mud.
The amount of leek should not be too much, otherwise it will affect the taste of fish dumplings.
Pure Spanish mackerel jiaozi is made of pure white meat. Pork belly is used for health preservation and tastes good.
Don't put onions and ginger directly into the stuffing. Soak onions and Jiang Shui in clear water in advance.
This amount is the amount of a meal for an ordinary family of three, and no Spanish mackerel is needed. If you want to pack more, you can increase it in proportion.