The delicious mackerel in jiaozi is a recipe, and how to adjust the stuffing is the key. Here I would like to share with you the detailed steps and tips of mackerel in jiaozi. As long as you do as they do, make sure that your mackerel in jiaozi is as delicious as the local mackerel. Spanish mackerel makes jiaozi delicious, and the stuffing is the key. Follow it, the fish has no smell, and it tastes particularly fragrant.

Spanish mackerel jiaozi ingredients Spanish mackerel Wuhua leek ginger pepper egg white cooking wine soy sauce brine hot water flour. The first step is to remove the viscera and black membrane from the belly of Spanish mackerel, wash it with clear water and cut it in half. Step two, remove the fishbone, cut the fish into paste, and chop the pork belly into minced meat. Step 3: Picking and cleaning leeks, drying and chopping, peeling and cleaning ginger, and cutting into Jiang Mo.

Step 4, prepare a small bowl, add a proper amount of pepper and soak it in a proper amount of hot water until the water temperature becomes warm and becomes pepper water. Step 5: Put the fish paste and meat stuffing into a large bowl, pour in the egg white, appropriate amount of cooking wine, pepper and salt, and then stir evenly in one direction. Step 6: Then pour pepper water into the meat stuffing for three times and stir it evenly in one direction until the fish stuffing and the meat stuffing are completely blended.

Step 7: Then pour in chopped leeks, continue to pour in appropriate amount of soy sauce, and stir evenly in one direction to make dumpling stuffing. Step 8: Prepare another clean bowl, pour in proper amount of flour and water, stir it into a flocculent shape, knead it into a smooth dough, and continue to knead it into strips. Step 9: Cut into small balls, roll them into dumpling wrappers with a thick center and a thin periphery, put a proper amount of stuffing in the middle of the dumpling wrappers, knead them into balls, and wrap them into jiaozi.

Step 10: Add cold water to the pot to boil, sprinkle with appropriate amount of salt, put it in jiaozi, gently push it away, boil it again, remove the lid, continue to cook until jiaozi bulges, and then put it on the plate. Delicious Spanish mackerel jiaozi. The black film on the viscera and abdomen of Spanish mackerel must be cleaned, because these things have a strong fishy smell and a bitter taste. When jiaozi mixes stuffing, not only cooking wine is essential, but also chili water is essential, because chili water can mask the fishy smell of mackerel and stimulate its delicacy.