Mackerel dumpling stuffing
material
500g of mackerel, 250g of pork belly, onion 1 piece, 2 knots of lotus root, a little of ginger, garlic, monosodium glutamate and soy sauce, and a proper amount of salt.
method of work
1, scrape the fish out with a spoon and put it in a bowl for later use.
2. Peel and chop the pork belly for later use.
3. Chop the onion, marinate it with a little salt, and then drain the excess water for later use.
4, plan the silk, marinate with a little salt, and drain the excess water for use.
5, ginger and garlic chopped.
6. Put the above materials into a large container, add light soy sauce and monosodium glutamate and mix evenly (in the same direction) to wrap jiaozi.
Practice 2, fragrant ginger and onion oil mackerel.
material
6 pieces of mackerel meat (about 2.5cm each)
Egg juice 1 grain
Corn flour 1 bowl
5-6 shallots 1 handle (cut into sections)
Onion 1 piece (cut into pieces)
Garlic 1 piece (size1piece)
6 slices of ginger (shredded)
Half a teaspoon of salt
edible oil
Jiangqing
oyster sauce
Half a teaspoon of sugar
method of work
1, dip the mackerel pieces in egg juice and then dip them in corn flour.
2, heat the oil, let the powder mackerel one by one into the wok and fry until golden brown. Put the wok into a plate and arrange it.
3. Then put the garlic and ginger salt into the hot fish oil and saute.
4. Add onion pieces and shallots and stir fry for 5 minutes. Pour in sauce and oyster sauce.
5. Finally, sprinkle half a teaspoon of white sugar and stir well.
6. After the flameout, pour all the shallot oil on the crispy mackerel slices, and serve.