Mackerel dumpling filling practice above will still have some unique features, at the beginning should be to deal with the mackerel, if it is not dealt with will make their own mackerel flavor above the appearance of a big deviation, eating will have a fairly strong fishy taste, which will make people do not want to go to eat, there is a mackerel marinated for a period of time, wait until the flavor to go to do the Spanish mackerel dumplings filling.

Fish stuffing:

Raw materials: large grass carp or fish 1 about 1000 grams of pork fat 100 grams of chives 300 grams of egg white 2 salt 15 grams of pepper 5 grams of cooking wine 25 grams of monosodium glutamate 15 grams of chicken 15 grams of sesame oil 25 grams of refined oil 30 grams

Method:

1. Grass carp slaughtered and cleaned. Remove the head and tail, bone spurs and fish skin, take the net fish meat stranded into velvet; pork fat meat chopped into mud; leeks choose to wash, cut into fine particles, add sesame oil, refined oil mix well.

2. Fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.

3. Fish puree add fat meat puree and well, and then add refined salt, monosodium glutamate, egg whites, stirring while adding cold fish soup, until stirring vigorously and fish soup added, next and leek grains mix well, that is.

Note:

1. Fish must be removed from the bone spurs to ensure the safety of consumption. It is best to use larger fish or fish with fewer bones and spines.

2. Both the minced fish and the mashed fatty meat should be finely grated in order to be able to eat more water and the filling will be tender.

3. Chives should only be added last.

Three fresh filling:

Raw materials: 200 grams of shrimp 200 grams of sea cucumber 100 grams of asparagus 150 grams of pork 200 grams of ginger 10 grams of green onion 20 grams of ginger 20 grams of minced green onion 50 grams of egg white 1 salt 10 grams of pepper 3 grams of cooking wine 30 grams of monosodium glutamate 10 grams of chicken 10 grams of sugar 10 grams of sesame oil 25 grams of stock 350 grams

Measurements:

1. shrimp cleaned and chopped into mud, add refined salt, egg whites stirred; water sea cucumber into the pot, plus ginger, green onion, cooking wine, chicken essence, broth fed into the flavor, fished out and cut into fine grains; asparagus cut into fine grains, blanch into a pot of boiling water and fished out.

2. Pork front folder meat peeled and cleaned, twisted into a puree, add salt, pepper, cooking wine, sugar, monosodium glutamate and an appropriate amount of water to stir evenly, and then add shrimp puree, seaweed sea cucumber particles, asparagus particles, ginger, green onion, sesame oil and well, that is, into.