The most crucial thing about Spanish mackerel dumplings is the fish, which must be fresh enough to accomplish the most delicious Spanish mackerel dumplings. And according to different stages of the fish, different regions of the people's tastes, in fact, the filling is also slightly different on the deployment, for example: whether to add wine, leeks, pork or lard and so on.

Every year in the spring of fresh Spanish mackerel is different from frozen Spanish mackerel, with fresh Spanish mackerel as a filling wrapped dumplings, the flavor is simply excellent. Now we will teach you to do the Spanish mackerel dumplings "secret recipe" you can see what we wrapped Spanish mackerel dumplings with different spices. Yantai people can not forget the fresh flavor of what? The most important thing to remember is the fact that you can't get rid of the problem by using a good deal of money, and that's why you can't get rid of the problem. Yantai this side of the Spanish mackerel dumplings selected Bohai Bay Spanish mackerel, handmade, thin skin stuffed large, tender and smooth, rich old Yantai flavor makes people mouth and mouth, aftertaste.

Flour 500 grams, fresh Spanish mackerel 1, 200 grams of pork filling, 100 grams of chives, 1 small section of green onion, 3 slices of ginger, 20 peppercorns, 5 grams of white pepper, 10 ml of cooking wine, salt, oil, 15 ml of June fresh soy sauce. more than the average dumplings to be a lot bigger than the dumplings, the bread dumplings filled with a very much more than the skin outside the dumplings is relatively thin, so eat up is very It's very juicy and flavorful, but I think I put about 10 Spanish mackerel dumplings in one bowl, so I was pretty much full when I finished it because the dumplings were bigger.

First choose two 1-pound Spanish mackerel, go to the head and tail, viscera, fins, etc., along the middle of the fish bone spurs with a knife to push forward, divided in half, remove the size of the bones and spines, fish skin, with the knife plate to the fish meat crushed into a puree, wrestling on the strength of the minutes, pot standby. With the pre-prepared leeks half a catty, cleaned and controlled dry chopped, and then blanched mushrooms controlled dry chopped, together with pots, Spanish mackerel, also known as the blue-spotted horse mackerel, is a very slender streamlined saltwater fish, back dark blue, belly silver, blue spots on the body, behind the dorsal fin there are a few spines, and the tail shank is very thin.