Mackerel dumplings are Shandong Jiaodong specialties, close to the water first, mackerel fresh dumplings is delicious. But for inland like to eat Spanish mackerel dumplings partners may not be so convenient, like my side may be the same as the subject, Spanish mackerel is not fresh, are frozen goods. There is a thick layer of ice on the outside, it should be frozen for more than three days and five days, after thawing, some are very unfresh, so it is not suitable for making dumpling filling.

There are no other fish besides Spanish mackerel that can be used as dumpling fillings. My answer is: in addition to Spanish mackerel, you can also use bighead carp instead of making dumpling fillings. There are two reasons for recommending bighead carp as a filling:

1. Bighead carp is easier to buy: bighead carp, also known as bighead carp, can be found in all the major waterways in China, and it is very easy to buy fresh ones.

2. Bighead carp is more cost-effective than Spanish mackerel: as our friends know, bighead carp is usually used in more dishes with the head, so the businessmen will sell the head and the body of the fish separately, and the head is sold more expensive. And the body of the fish is in low demand, so it is sold cheaper. And because it is removed the head of the fish, the remaining is almost all meat, the rate of meat becomes more, so the cost-effective than the Spanish mackerel.

Our hotel also purchases chub mackerel for dumpling fillings when the Spanish mackerel is not fresh, and the flavor made is not inferior to Spanish mackerel dumplings. I think in order to make delicious chub fish stuffed dumplings, you need to master the following three key points:

Key one. Chub fish to go to the fishy: Although the chub fish can buy fresh, but after all, it is freshwater fish, fishy flavor is still there, to make the dumplings delicious, fishy should be in the first place. Our method is to put the processed chub meat in the special marinade water to soak for half an hour, to achieve the purpose of deodorization.

Key two. Chub fish meat should be crushed: after the fish is deodorized, it should be put into the cooking machine and stirred, because there are a lot of small messy spines in the flesh of chub fish, using the cooking machine can not only make the fish filling more delicate, but also in the process of stirring, the fish filling can be better uplifted and increase the elasticity.

Key three. The fish filling should be properly seasoned: the fish filling should add the right amount of pork fat puree, which can make the finished product more fragrant. Spanish mackerel filling is delicious because of the addition of the right amount of minced chives, the same applies to the production of chub fish stuffed dumplings, the final addition of the right amount of minced chives seasoning, to relieve the greasy at the same time the flavor is more fragrant.

As long as you master the three key points above, you can make the chub dumplings delicious.

Now it's time for me to share the process of making a delicious chub fish dumpling, and I hope the subject will refer to it.

Raw materials and seasonings:

Chubs, pork fat, chives, scallions, ginger, cooking wine, sesame oil, pepper, peanut oil, eggs and so on.

The first step: chub fish pretreatment. Buy fresh chub fish body, cut off the tail first, then the fish body in two, remove the large beam bone and row of spines. Place the fish horizontally on a board and make a straight cut down the center of the fish to the skin (don't cut it off). Holding one piece in your left hand, stick the knife into the other piece of fish and slice off the skin, doing the same on the other side. After removing the skin, cut thick slices of the remaining fish meat with the top knife and take 500 grams for later use.

Step 2: Marinate the fish. Add 1000 grams of water to the pot, onion, ginger (patted flat) 100 grams each, 50 grams of cooking wine, anise, pepper 10 grams each mixed well, open the pot and change to a small fire to cook for five minutes to turn off the fire, let it cool and then cut the fish slices into the water, marinate half an hour later.

The third step: making onion and ginger water. 200g each of green onion and ginger, pat flat, add 20g of salt and mix until water comes out, then add 500g of water and mix well, put it into the refrigerator for one hour.

Step 4: Mix the filling. Pork fat 150 grams sliced, and marinated and control the water chub meat into the grinder, add 15 grams of salt, pour chilled onion and ginger water 100 grams, open high-speed operation, whisking until the absorption of water, and then twice poured into the onion and ginger water **** 200 grams until absorbed, and finally add 5 grams of monosodium glutamate, 2 grams of pepper, egg whites 1, 10 grams of cornstarch, 10 grams of sesame oil, again stirred and poured, and the surface is poured into peanut oil 50 grams of oil. Surface pour peanut oil 50 grams to seal the oil.

The fifth step: and noodles. 500 grams of flour, 50 grams of cornstarch mixed well, add 3 grams of salt, 3 grams of cooked lard, 1 egg white, 250 grams of cold water into a dough, molasses 20 minutes can be used.

Step 6: Formal preparation. Add 150g of chopped chives to the fish filling and stir again. Cut the dough into 8 grams of small dosage, roll out the dough and wrap it into 15 grams of fish filling. Boil water in a pot, add the dumplings to the boiling pot, and then add 3 times of cold water to the pot, cook for about 5 minutes until cooked, then remove from the pot and serve.

Fish dumplings can be made not only with Spanish mackerel, but also with chub, as long as the partners mastered my summary of the skills and production process, you can also make delicious fish dumplings. If you like to eat dumplings, you should try to do it.