Spare ingredients: 350g Spanish mackerel, 0/00g leek/kloc-,200g pork belly, a little salt, a little white pepper, a little sugar and 500g flour;

Production process: Step 1, take 350g of Spanish mackerel, chop it, slightly chop the pork belly, and mix for later use. Slice onion and ginger, put them in a bowl, add some pepper and pour them into hot water;

Step 2, grab onion and ginger juice by hand, filter once, take onion and Jiang Shui, add salt, pepper and sugar into the meat stuffing, mix evenly, slowly add onion and Jiang Shui, mix evenly clockwise, and let the meat stuffing drink water;

Step 3: Chop the leek, put it into the meat stuffing, and add some sesame oil to make the dumpling stuffing. Put 500 grams of flour into a basin, add 250 ml of water, and knead it evenly into dough;

Step 4, knead into long strips, divide into small noodles, roll them into dumpling skins respectively, and put the mixed meat stuffing into the dumpling skins for kneading;

Step 5: Add water to the pot, boil it and pour it into jiaozi. Add water three times on the way. After jiaozi floats, take out the dried jiaozi with a colander and pour in the favorite juice.

Bian Xiao concluded: The most famous jiaozi in Shandong is of course Bayujiaozi. Jiaozi is delicious and tender with fresh Spanish mackerel, fine pork belly and leek in autumn. Have a sip of juice and a bowl of jiaozi. It's really enjoyable. My family likes to eat jiaozi and tried all kinds of fillings, but jiaozi with Spanish mackerel stuffing didn't know until he ate it once in a restaurant.

Cooking tips:

1, after the onion and ginger are soaked, remember to filter once to remove the residue, and the dumpling stuffing will be more delicate. Onion Jiang Shui can remove fishy smell and refresh the mind. If you have enough time, you can soak in hot water for a while. On the contrary, remember to pinch it with your hands after adding hot water, so that the onion and ginger flavor will be more intense;

2. When taking the Spanish mackerel meat, you should take out its internal organs, remove the gills and internal organs, split it in two from the back, and then scrape it off along the direction of the Spanish mackerel meat with a knife, so that it won't get rid of the thorns and it will be more reassuring to eat. Adding pork belly mainly plays the role of moistening mouth and sticking mouth, so be careful to chop the pork belly stuffing and minimize its existence.

3. Adding onion and Jiang Shui to meat stuffing will swell. If you are worried that it is not easy to package, you can put it in the refrigerator for a while, which makes it easier to operate. Finally, add leek to the stuffing, don't put it in too early, otherwise it will be easy to get out of the pot.