Spanish mackerel, flower meat, cooking wine, peanut oil, monosodium glutamate, salt, ginger powder and sesame oil.

Practice:

1, the frozen Spanish mackerel is slightly thawed, pushed from the tail close to the spine to the head with a knife, and cut vertically near the fin;

2. Turn over the fish, repeat the above actions, and slice the fish on the other side;

3. Remove the internal organs of the fish, wash the fish body and blood, and remove the big thorn at the belly of the fish;

4. Fold a piece of fish from the middle, then tear off the fish one by one to clean the skin;

5. Mix half a catty of flower meat into the fish; Blend with clear water, cooking wine and light soy sauce, add fish in several times, and beat clockwise with chopsticks (this process is quite long);

6. Beat until it is as fine as mud.

7. Mix chopped leek and coriander, add proper amount of peanut oil, salt, ginger powder, monosodium glutamate and sesame oil and mix well.

Frozen Spanish mackerel to make delicious and delicate Spanish mackerel dumplings, I think the following six points are crucial:

1, fish skin, internal organs and fish blood are removed;

2. Add appropriate amount of broth or flower meat or lard and sesame oil to enhance fragrance;

3. Cooking wine, ginger powder or Jiang Mo to deodorize;

4, leeks are fresh (you can use chopped green onion instead if you don't like it);

5. When stirring the fish stuffing, add water a little bit, and then add it next time after the water is fully eaten;

6. Try to make the fish stuffing delicate and delicate.

There is no best, only better.

Of course, you can choose a cooking machine to stir the fish stuffing, but I always feel that there is a huge difference between the taste made by hand and that made by machine!