Some people think that the prepared Spanish mackerel jiaozi is delicious, but the dishes cooked by themselves have a fishy smell, which tastes dull and quite unpalatable. In fact, the most important step is the first step, especially when the fillets come down. Don't scrape the fish too clean because you can't bear it. Near the fish bones and skin, those dark red things are not wanted. There is also a black position in the belly of the fish. These are the culprits that will make the whole jiaozi stink. Just scrape those white fish.
Mixing meat stuffing with Chili water will make jiaozi taste tender and juicy. Finally, when putting the leek, mix it with hot oil and pour it together. Don't be too dry, don't be greedy for leeks, and you won't become a leek jiaozi. Some chefs cut big fat with fish. It should taste better that way, but I dare not eat it. You can try it if you like.
Ingredients to be prepared: 500 grams of jiaozi powder, 260 grams of water, 2 pieces of Spanish mackerel (about 500 grams of minced meat), 200 grams of pork belly stuffing, leek 150 grams, ginger 1 slice, pepper water 1 bowl and sesame oil 1 bowl.
1. Prepare all the ingredients. The Spanish mackerel should choose as large as possible, slice the fillets along the spine, and then carefully scrape off the meat with a knife. Dark red near fish bones and skin is not suitable for use. And don't want the black one in the belly of the fish. All these will make jiaozi fishy. Dice leek and chop ginger.
2. Mix the dough well first, which is said to be soft-faced and hard-faced. The surface of dumpling skin should be softer, almost as soft as earlobe. Generally, 500 grams of noodles will add about 260 grams of water. Knead for a while, then cover with plastic wrap and wake up for about half an hour.
3. Adjust the stuffing, put the squid meat and pork belly together on the chopping board and chop it again. Fusion. Enlarge the bowl, add soy sauce, chicken essence, salt and sesame oil, and stir in one direction.
4. Add a little more 1 bowl of Chili water (normal eating bowl. After soaking the pepper water in advance, add 1 egg (depending on personal preference) and beat well in one direction.
5. Add the right amount of oil to the wok and turn off the heat. Pour in leeks and stir quickly and evenly. Add oil to the meat stuffing. Stir well. Smell it, cover it with plastic wrap and put it in the refrigerator 1 hour. It's just that the surface solidified when wrapping, and it's especially good to stir it again. )
6. After proofing the dough, knead it into long strips and cut it into small pieces. Roll thin dough with a rolling pin next to the thick point in the middle. The whole is a little thinner, which is more delicious.
7. Dig a spoonful of meat and put the dough. Wrap it in your own way.
8. If you can't finish too much, put it in a jiaozi box and freeze it in the refrigerator.
9. Bring boiling water to a big fire and cook jiaozi. Cover the pot and order water twice.