condiments

Spanish mackerel1000g

Pork stuffing100g

condiments

Oil10ml

Salt10g

Leek100g

Zanthoxylum bungeanum 10g

500 grams of flour

step

1. Mix flour with a little salt, add water, and knead into a dough with moderate hardness.

2. Put the mixed noodles in the basin.

3. Chop the pork stuffing into minced meat with a knife.

4. Wash leeks.

5. Pour water into the pot, add pepper and boil pepper water on low heat.

6. Viscerate the Spanish mackerel and wash it.

7. Put the Spanish mackerel on the chopping block, remove the head and cut the Spanish mackerel into two parts with a knife.

8. Scrape the fish slowly with a knife.

9. Pour chopped Spanish mackerel and pork into a small pot.

10. Add a little salt and stir well.

1 1. While slowly stirring the minced meat, slowly pour in the cooled pepper water, and then keep stirring vigorously until the minced meat becomes thick.

12. Cut the leek into pieces with a knife.

13. Pour in the cooking oil and stir-fry the leeks evenly.

14. Rub the baked dough evenly and vigorously.

15. Knead the dough into long strips.

16. Knead into small bumps the size of jiaozi.

17. Sprinkle the dough on it and round it by hand.

18. flatten the dough and roll it into dumpling wrappers with a rolling pin. A good dumpling skin is round and strong.

19. Wrap the stuffing and pinch it tightly.

20. The wrapped dumpling skin is thin and big.

2 1. The fire in the pot boils enough water. After the water is boiled, it will enter jiaozi. Gently push the jiaozi along the edge of the pot with a spoon to prevent it from sticking to the pot.

22. Cover the pot and bring it to a boil. Add a small bowl of cold water in the middle and continue to cover and cook until cooked.