Spanish mackerel, also known as mackerel, is a marine economic fish, cooking more home-cooked. Fresh Spanish mackerel meat is thick, tender, elastic, less prickly and delicious. Spanish mackerel is a kind of marine fish with tender meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, vitamin B 1, vitamin B2, vitamin E, calcium, iodine and other nutrients, and is a very good food for anemia and malnutrition infants.

1, Spanish mackerel 1, pork stuffing 150g, 3 shallots, 360g medium flour, water 180g, vegetable oil 1 tablespoon, 4 slices of ginger, 2 slices of onion, appropriate amount of salt, a little Jiang Mo, etc.

2. Add oyster sauce and fresh soy sauce to the meat stuffing and marinate for half an hour.

3. Drain the onion and ginger slices with hot oil and put them into the meat stuffing, and stir well.

4. Spanish mackerel removes fish skin and bones, adds minced garlic and minces.

5. Chop the shallots together and put them in the stuffing bowl, then add a spoonful of salt. 6. Put the flour and water directly into the bread maker, knead into dough, take it out and relax for ten minutes.

7: Prepare a large pot of water, add a spoonful of salt, boil it, then put it in jiaozi, and cook it for three times, and jiaozi will be cooked.