Ingredients: Spanish mackerel, a little fat (2 pounds of fish and 1 two meat ratio, preferably seven fat and three lean pork);

Seasoning: leeks, onion and ginger water, fine salt, sesame oil, monosodium glutamate; practice: first of all, the meat from the body of the fish sliced off, cleaned, and then peeled, the Spanish mackerel should be peeled, or fishy. Leek picked, washed, cut, put into the basin, and then adjust the noodles, the noodles adjusted, put to the side of the resentful

Then chopped meat and peeled Spanish mackerel meat, a small piece of fat meat chopped into the fishy taste, taste more fragrant, chopping time to join the onion and ginger, can be home to a small amount of water, to prevent the fat is too easy to take up the knife

Chopped after, put into the pot of leeks, add the oil, stirring, stirring when adding salt, MSG, a little water, add salt, MSG, a small amount of water, add salt, MSG, MSG, a little water. monosodium glutamate, a little water, and an egg

Tips: the key in the batter, clockwise stirring meat mixture, add onion and ginger water, stirring to the porridge, grabbing can float in the cool water. Finally add salt and oil. Main ingredients: Spanish mackerel a (about two pounds), leek half a catty.

Accessories: two sachets of milk, half a piece of ginger, fat and lean meat mixture of one or two, salt, pepper.

Practice:

1 Spanish mackerel cleaned up, the meat sliced down, do not fish skin, fish bones and fish head.

2 leek cleaned, cut small sections. Ginger minced.

3 Use the back of the knife to chop the fish into mush, add the ginger minced, and the meat mixture clockwise stirring to mix well.

4 Pour milk into the filling in batches and mix well.

5 Add chopped chives and mix well, salt and pepper to taste.

The noodles: just like making other dumplings, no special requirements.

Tips:

1 Spanish mackerel should be bought without a broken belly, with smooth and bright skin. The fresher the fish, the better the flavor of the dumplings made.

2 Be sure to remove the thorns of the Spanish mackerel.

3 Fatty meat filling is recommended on TV, which makes the filling feel smooth.

4 When you put down the dumplings, just order water twice.

5 Because there are chives, there is no need to put green onions. Main ingredients: Spanish mackerel, tofu, shiitake mushrooms.

Accessories: scallions, ginger, soy sauce, salt, pepper, cooking wine, sesame oil.

Ingredients: Spanish mackerel, tofu, shiitake mushrooms.

Seasoning: green onion, ginger, soy sauce, salt, pepper, cooking wine, sesame oil.

Practice:

1. First, make the noodles and put them in a bowl and set aside; wash and chop the mushrooms; wash and blanch the tofu in boiling water, and then take it out and cut it into small cubes; chop the green onions and ginger; wash the fish and chop it into fish paste, and put in soy sauce, green onions and ginger, cooking wine, salt, pepper, sesame oil, stir well and beat until strong and set aside.

2. Add the chopped mushrooms and diced tofu to the fish mixture, stir well to make the filling, and add as much seasoning as needed to increase the flavor.

3. After making the filling, you can now deal with the dough. Divide the dough into several parts, take one part and put it on the board, roll it into a long strip, make it into a dosage, flatten it, roll it into a dumpling skin, wrap it into the filling, make it into a dumpling, and put it into a pot of boiling water to cook it. Main ingredients: Spanish mackerel, leeks, green onions, ginger, flour

Accessories: peppercorns, sesame oil, cooking oil, water, chicken essence, soy sauce

1. flour kneaded into a smooth dough with the right amount of cool water, set aside for use, take 5-6 peppercorns soaked with a little warm water to be used, green onions and ginger chopped to be used, leeks washed and chopped fine to be used

2. Spanish mackerel cleaned, sliced open along the back of the fish, remove the The middle of the large thorns and the surrounding small thorns, gently pat the piece of good fish, remove the fish skin, leaving the fish meat chopped into fish mince.

3. chopped minced fish into a pot, add a little chicken essence, soaked pepper water, and then while stirring while adding water (always stirring in one direction, the water should be a little bit to add) generally add a bowl of water, the minced fish stirred to the chopsticks inserted into which can stand on the good.

4. Add the stirred fish stuffing (chives do not need a lot, it is best to use only chives leaves) and add salt, a little taste of fresh soy sauce, sesame oil and cooking oil to taste.

5. Knead the dough into a long strip, cut it into small doses, roll it into a dough sheet, and put the appropriate amount of fish filling into the dough sheet to make dumplings and cook them. Ingredients: (for reference only)

Dumpling skin: 300 grams, 500 grams of flour

Dumpling filling: one Spanish mackerel (about 350 grams of fish meat), 200 grams of pork mince, 100 grams of chives, 1.5 teaspoons of salt, moderate amount of white pepper, a little sugar

Materials and water: 3 slices of ginger, a spoonful of peppercorns, 3 pieces of green onions, 250 grams of boiling water, 10 ml of cooking wine, 10 ml of soy sauce. Soy sauce 10ml

1: Spanish mackerel washed.

2: Use a knife to slice the fish from the tail, above the center fish bone, slice down.

3: The fish belly part of the big rhetoric with a knife blade removed.

4: Slant the knife down and scrape off the flesh from the top of the skin.

5: Scrape the flesh off the top of the center fish bone.

6: Mince the fish with the pork mince.

13: Mix flour and water.

14: Stir with chopsticks to form a floc.

15: Form a soft dough and cover with plastic wrap for 20 minutes.

16: Remove the dough from the oven and knead it until it is smooth.

17: Roll the dough into long strips.

18:Pull out the dough into suitable size.

19:Turn the cross section upwards and press it.

20: Roll out the dumpling skin to a thick center and thin edges. (Roll out the dumpling skin as thin as possible so that it is easy to fill, as the meat filling is soft and sticky and there is no way to press it.)

21: Fill the dumpling with the dumpling filling.

22: Pinch the center of the dumpling skin first.

23: Pinch the sides together. (The dumpling filling is soft and not easy to handle, so beginners can put less meat filling in at first)

24: Finish wrapping all the dumplings in turn.

25: Boil water in a pot and drop the dumplings into the pot, using a spatula to gently push them along the rock of the pot to prevent them from sticking.

26: When the water boils, ladle in 2 tablespoons of cool water, cover and continue to cook. Tap it three times in a row, open three times, so that the meat-filled dumplings come out cooked.

27: Cooked dumplings, will float on the surface of the water, belly bulging. Just fish them out with a slotted spoon.

Tips

1: The dumpling dough should be as soft as possible, and the molasses should be fully developed so that the dumplings come out tasty and flavorful.

2, pork filling try to choose five-flower meat, there should be a white part, the viscosity will be enough.

3, chives do not add too much, chives taste heavy, more will cover the fish fresh flavor.

4, material water mixing as much as possible, so that the taste is good!

5, stirring water, to stir in one direction, so that you can strengthen the protein gel effect, so that the meat mixture clusters, elastic.

6, the dumpling filling is soft, not easy to operate, novice can start with less meat filling, skilled and then increase.

7. When the water boils, place the dumplings in the pot and gently push the spatula along the rock to prevent the dumplings from sticking.

8. When the water boils, tap in cold water, tap in cold water three times in a row, and the pot opens three times, this is the standard for meat dumplings.

9, cooked dumplings, will float on the water, the stomach bulging, elastic.