Materials: 600 grams of flour, 5 tablespoons of peanut oil, two Spanish mackerel, 100 grams of fat, 100 grams of chives, 50 grams of minced green onions and ginger, salt to taste, 1 tsp of cooking wine, pepper water to taste, 3 tsp of light soy sauce, 250 grams of water

Steps:

1, the flour with cool water to adjust the surface, 600 grams of flour about 300 grams of water, the water put a little bit of salt and stir it well, use chopsticks to pour the water while stirring the flour into a flocculent. Pour the water while stirring the flour into flocculent, and then use your hands to mix the flour into a smooth dough, covered with plastic wrap molasses for 30 minutes.

2, Spanish mackerel chopped fish head, fish tail, fish skin, fish viscera all picked out do not, the fish meat and fat meat chopped into meat sauce. While chopping meat, add water at any time. This chopping meat is not sticky knife, meat is also particularly tender. (About 250 grams of water)

3, pepper with clean water, pour hot water soak for a while, after the water cooled pepper out, blended with cooking wine, soy sauce. While chopping the meat sauce to the blended pepper water, while using chopsticks to stir the meat sauce in one direction.

4, after the water is added, it feels sticky. Then add the salt. (Be sure to put the salt in last). Keep stirring vigorously until it's very sticky.

5, add the peanut oil, onion and ginger into it and stir well. To wrap the dumplings before the chopped chives add in and stir well, chives do not add early, early impact on the taste.

6, knead the dough evenly and roll it into long strips. Cut the dough into smaller pieces that are larger than the usual dumplings.

7, roll out the dumpling skin into a thin one.

8: Place the filling on the skin. Pinch small edges along the sides of the dumplings, don't pinch too much dead skin.

The Spanish mackerel, also known as blue-spotted mackerel (scientific name), is an order of bony fishes, class Bassiformes, family Spanish mackerel. There are many species, common "Chinese horse mackerel" Scomberomorussinensis, spotted horse mackerel, Kang's horse mackerel, etc., horse mackerel is also commonly known as the swallow fish, plate Spanish mackerel, bamboo mackerel, pointed horse mackerel, green arrow and so on. Sharp teeth, swim quickly, ferocious general length of 0.26 - 0.52 meters, the longest up to 1 meter, weighing 20 kilograms, distributed in the western North Pacific Ocean, China's Bohai Sea, the Yellow Sea, the East China Sea are warm pelagic fish, to the pelagic fish for food, summer and autumn swarms of migratory, some of the Bohai Sea into the spawning, the autumn floods are often groups of soliciting bait in the It is one of the economic fish in the north, and is found near the coastal islands and rocky reefs in the fall season.

Nutritional analysis

1. Spanish mackerel meat is delicate, tasty, nutritious, rich in protein, vitamin A, minerals (mainly calcium) and other nutrients

2. Spanish mackerel has a complementary gas, cough, cough and asthma have a certain effect on the weakness of the cough

3. Spanish mackerel also has a refreshing and anti-aging therapeutic functions, eating on the treatment of anemia, premature aging, malnutrition, post-partum weakness, and the treatment of anemia.

3. Mackerel also has a refreshing and anti-aging therapeutic functions, regular food on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia will have some auxiliary effect.