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

Exercise:

1, thaw the frozen Spanish mackerel slightly, push it from the tail near the spine to the head with a knife, and cut it vertically near the fins;

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

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

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

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

6. Beat it as thin 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 exquisite Spanish mackerel jiaozi, I think the following six points are very important:

1, fish skin, internal organs and fish blood should be cleaned;

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 deodorizes;

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

5. When mixing the fish stuffing, add a little water, and then add it next time when the water is completely eaten;

6. Try to make the fish stuffing exquisite 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 the taste made by hand is very different from that made by machine!