Practice: the ratio of flour to water is 2: 1, and the water is poured into the flour for many times to form a soft dough, which is kept awake for later use.
Clean leeks, soak them in water for a period of time, and then rinse them repeatedly with clear water.
Clean Spanish mackerel, wash away blood, peel off fish skin, remove fish bones, and leave only fish for later use.
After cutting the fish into small pieces, start chopping. When chopping the fish, add water to it a little bit at a time.
Turn the fish over and chop it evenly.
Until the fish is chopped into mud, it is very elastic (in this process, the Queen Mother and I took turns to chop handmade Spanish mackerel dumplings for half an hour. Is it easy to eat a jiaozi?)
Chop the pork stuffing together, add a little water, and chop until the fish and pork are well blended, and the meat stuffing is finished.
Then mix the stuffing: add a little cooking wine, add a proper amount of soy sauce, and stir evenly in one direction. Add five spoons of peanut oil (the kind of spoon at home) and one spoonful of sesame oil and stir evenly.
Chop leek, mince ginger and the prepared stuffing, stir in the same direction, and add appropriate amount of salt.
When you wake up, knead the dough, add the dose, and roll the bag stuffing.
Boil the water and cook jiaozi.