Spanish mackerel is a common ingredient on our table, and it can be seen whether it is boiled, steamed or fried. So how much do you know about it? Because it feeds on aquatic animals such as fish and shrimp, mackerel is a kind of high-quality marine fish with high economic value. The mackerel is delicate in meat, delicious in taste and rich in nutrients, including protein, vitamin A, minerals, etc. It has the effects of invigorating qi and relieving cough, and has a certain curative effect on weak cough and asthma. The mackerel also has dietotherapy functions such as refreshing and anti-aging. Well, having said that, what kind of surprise will it bring us in this delicious food? Let's take a quick look.

1. Material preparation:

Main ingredients: 2 pieces of Spanish mackerel, 25g of pork belly, moderate amount of wheat flour

Accessories: 1 handful of leek

Seasoning: 2 teaspoons of salt, 5g of ginger, 1 pinch of pepper, 1 teaspoon of cooking wine, 5 tablespoons of light soy sauce, 2 teaspoons of sesame oil, 2 bowls of water. Then remove a row of thorns on both sides and in the middle. With the skin facing down, scrape off the fish with a knife or spoon. Throw away the fish skin and tendons. No. Scrape off the remaining meat from the fish steak, too. Throw away all the fish bones

3. Two Spanish mackerels always * * * take down more than 6g fish, add pork belly and mix well. Because water needs to be drawn later, the overall volume will become larger, so it can be changed into a slightly larger container

4. Put the pepper into a bowl, pour it into boiling water, stir it for a few times, then let it cool, add light soy sauce and cooking wine, and pour a small amount into the mixture of fish and streaky flowers at a time, and keep stirring in one direction. Always * * * stir in 2 bowls of water, and every time you stir in a little, you should fully stir and absorb it before adding it again. Until the stuffing looks very wet and sticky

5. Add onion oil, salt and chopped ginger to the stirred stuffing and continue to mix well. When the dough is ready to be wrapped, add chopped leeks and sesame oil and mix well.

6. After adding leeks, it is not necessary to stir too much to avoid damaging the taste of leeks. Close-up, the whole stuffing is very soft, much softer than the usual meat stuffing, with light pink embellished with leek green

7. Knead the noodles well in advance. Jiaozi noodles should be soft. For this amount of stuffing, 5-55g flour is needed, and the water is about 6% of the flour. Of course, it also depends on the size of each dumpling stuffing. Then roll the baked noodles into pieces. First, take a piece, roll it into a strip with a diameter of about 2cm, and cut it into pieces

8. Press it flat, roll the skin, and wrap it

9. Wrap the jiaozi green body. Jiaozi stuffed with Spanish mackerel is suitable for thin skin and big stuffing, and the whole dumpling is slightly bigger. The wrapped jiaozi should have a faint color of the stuffing. Boil the water and cook jiaozi. Just boil it three times. Just dip it in your favorite juice

so this delicious dish can be cooked and put on the plate. It's really a delicious dish with all colors and flavors. After a busy day, isn't it quick to eat such delicious food? Seeing it, even if you have no appetite, you will eat two bowls of rice. Can you resist the tension and busyness of the day and the fatigue after returning home? What are you hesitating about? Let's hurry up and replenish our energy.

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