When handling fish, be sure to be very clean, and wash all the internal organs and black things inside. Then be careful when taking the fish, don't take the skin, and don't take the red meat near the skin. Many people have a fever in Bao Bayou and jiaozi, and they like to put any messy ingredients in it. In fact, as long as it is fresh fish, tender leeks are enough. Only Spanish mackerel that has been frozen for a long time will be put in ginger juice, and Jiang Mo can't put it in. Try to buy chilled Spanish mackerel, which is guaranteed. If the bones in the belly of the fish are separated after thawing and the skin of the fish feels torn, don't wrap jiaozi, stew the fish instead.

You can add a little pig fat to remove the fishy smell and enhance the fragrance, add some fried pepper oil, and use better flour as the skin (Hetao noodles, jiaozi noodles, etc.). ). It's definitely not fishy and delicious. If you want to make Spanish mackerel jiaozi without fishy smell, you should adjust the stuffing with Chili water or onion Jiang Shui and add it several times. You can also add a little cooking wine to remove the fishy smell when you mix the stuffing. The Spanish mackerel jiaozi made in this way is delicious and fishy. Remove the dirty film from the fish belly with a knife, which is the main source of fishy smell, and then put it under the faucet several times. Washing with running water can effectively wash off the fishy smell of fish. Ginger can be chopped and cooked in Spanish mackerel, or some people don't like the taste of ginger, so they can make fish by soaking ginger in water.

When drawing water, soak the cold pepper water and add some cooking wine. You can't add any more leeks. Jiaozi is fishy, not fishy. In fact, the fishy smell of fish itself can't be completely removed by adding any seasoning. Let's just say that seasoning is used to cover up part of the fishy smell. Cut the Spanish mackerel into pieces, soak it in cold water and change the water several times. Until the water soaked in Spanish mackerel becomes clear, it is better to soak all the blood of Spanish mackerel. If the fruit is steamed, you can marinate it with more cooking wine and add onion and ginger to remove the fishy smell. Whether it is white pepper or black pepper, it can remove the fishy smell to some extent. Onions, green onions or onions will do.