Flour, egg white, Spanish mackerel, pork belly, leek, onion, cooking wine, pepper, ginger, milk, sesame oil and salt.

working methods

1, prepare flour, first add cold water and egg white, knead into smooth dough, and cover with plastic wrap for 20 minutes.

2. After cleaning and eviscerating Spanish mackerel, insert two pieces of fish along the truss, and slice the fish on both sides up along the tail.

3. Chop the fish fillets into minced fish, and chop the pork belly into paste.

4, fish and pork belly mixed together, pour cooking wine and white pepper.

5. Add salt and a bowl of soaked onion Jiang Shui, and stir in one direction while adding water.

6. Pour in a bowl of soaked Chili water and stir in one direction while adding water. Add milk in the same way.

7. Add egg whites and sesame oil and continue to stir in one direction.

8. Add chopped leeks and mix well. Make the dough into dumpling skin and wrap it with the mixed dumpling stuffing.

9. Add water to the pot, add half an onion to boil, and cook in jiaozi.