Spanish mackerel jiaozi is a special food in Shandong coastal areas such as Qingdao and Penglai. Mix this fish with a little pork belly, chop it up, add onion and ginger to make pulp, then add leek, and mix thoroughly to make it firm, so that the packaged Spanish mackerel jiaozi is tender and juicy.
In Shandong, a Spanish mackerel is perfect from birth, breeding, fishing, chopping, making food, braising in soy sauce, steaming and drying into dried fish, and finally sublimated into a municipal intangible cultural heritage "Spanish mackerel gift" (for son-in-law's parents-in-law).
Method for make Spanish mackerel jiaozi
1. First, prepare a bowl of clear water, soak chopped pepper, onion and ginger in the water for about half an hour, and then filter the residue, leaving a bowl of onion Jiang Shui.
2, Spanish mackerel to viscera, gills and viscera, from the back in two. Scrape along the direction of Spanish mackerel meat with a knife, and there will be no thorns along the way, and the scraped fish will be chopped.
3. Add chopped pork belly stuffing. Note that this pork belly stuffing is mainly used to moisten the mouth and improve the viscosity. Therefore, it is best to mince it with a meat grinder to minimize the existence of pork and make the whole meat stuffing more delicate and elastic.
4. Add salt, pepper, sugar and minced meat. If you like, you can add some chicken essence.
5. Add onion Jiang Shui several times, stirring clockwise every time until all the water is eaten.
6. Add chopped leeks, and then add sesame oil to continue mixing.
7. The ratio of flour to water is 1 0.5 or 1 0.55. Spinach juice is used here, so there is a little more liquid. 500 grams of flour and 280 grams of spinach juice. After mixing, knead into long strips and cut into flour.
8. Roll out the dough, then wrap it with Spanish mackerel stuffing, and then wrap it with jiaozi.