Ingredients: fresh Spanish mackerel 1 piece (more than 200g)

Accessories: 200 grams of pork fat stuffing, jiaozi flour (skin making) and chopped leek.

Seasoning: salt, chicken essence, pepper, scallion oil and water.

Cooking method:

1, chop the Spanish mackerel meat into mud, put it into a vessel, then add the pork stuffing, minced leek, salt, chicken essence and pepper, and add a little water and stir it evenly clockwise to get the delicious Spanish mackerel stuffing;

2, with jiaozi leather bag stuffing, sit in the pan ignition until the oil is hot, put the wrapped pot stickers into the pan and add a little starch water when frying half-cooked, cover the lid and serve when cooked.

Features: Delicious and delicious, the fish stuffing is refreshing, tender and delicate, and the taste is pure and beautiful.

Chinese dumpling

Ingredients: Spanish mackerel, a little fat (the ratio of 2 kg fish to 1 two meats);

Seasoning: leek, onion Jiang Shui, salt, sesame oil, monosodium glutamate;

First, remove all the fish from the fish, wash them, and then peel them, otherwise they will smell fishy. Pick the leeks, wash them, cut them, put them in a basin, mix the noodles, and put them aside.

Then chop the meat and peeled Spanish mackerel meat, chop a small piece of fat meat into it to remove the fishy smell and make it more fragrant. When chopping, add onion and ginger, but save a little water to prevent the fat meat from occupying the knife too much.

After chopping, put it into the leek pot, add oil, stir, and add salt, monosodium glutamate, a little water and an egg when stirring evenly.

The trick: The key is beating, stirring the minced meat clockwise, adding the onion and Jiang Shui, and stirring until it is porridge-like, so that it can float on cold water. Finally add salt and oil.

As for the kung fu of "Bao", it's up to you

I'll teach you another dish "Stewed Spanish mackerel with tomatoes". It turns out that a good friend in Northeast China taught me this dish, so I'd better use Baidu to make sure it's correct!

Ingredients: peeled tomatoes 300g, fresh Spanish mackerel 1 strip (about 750g), onion slices, ginger slices, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.

Practice: 1. tomato is cut into hob pieces, Spanish mackerel is eviscerated, gills are washed, and thick pieces are cut with oblique knife.

2. Add pepper oil120g to the sliding spoon, heat it, put the Spanish mackerel pieces one by one, fry them hard on both sides, add onion and ginger, cook the cooking wine, add 750g of broth, bring to a quick boil, and simmer.

3. Heat another spoon with pepper oil, add chopped green onion and cook, that is, add tomatoes and stir-fry until soft, pour them into Spanish mackerel and stew together for 10 minute, then add monosodium glutamate, salt and pepper to taste, remove onion and ginger, put them into an alcohol pot, sprinkle coriander powder and sesame oil, and eat while heating.