Ingredients: salt, cooking wine, spiced powder, ginger juice, pepper, monosodium glutamate.

Steps:

1. Mix flour and salt evenly, add water, knead into smooth dough, and buckle for more than 30 minutes.

2. Chop the pork into minced meat.

3. Wash Spanish mackerel, remove internal organs and head, and separate fish skins.

4. Chop the clean fish with a knife, then add ginger juice while chopping until the fish is fine and even.

5 Add minced meat, add ginger juice and mix the fish and pork and chop them evenly.

6. After stirring evenly, transfer to the pot, add pepper, salt and monosodium glutamate, continue to add ginger juice, stir while putting it until the meat is fine and soft, and finally pour in oil, cover it with plastic wrap and marinate for 30 minutes.

7. Wash the leeks, chop them up, and put them into the meat and mix well.

8. Knead the baked dough into long strips, cut a few small pieces of dough, roll them into dumpling skins, wrap them with stuffing, and pinch them tightly.

9. Boil enough water in the pot. Boil the water, put it in jiaozi, cover the lid, bring it to a boil, add a small bowl of cold water, continue to cook, * * * add cold water for three times, open the lid, and turn off the fire when the skin bulges.