Spanish mackerel dumplings

Spanish mackerel dumplings

Introduction:

Production steps:

Step 1: push the Spanish mackerel from the tail close to the spine to the head with a knife and cut it vertically near the fin; turn over the fish and slice the other side of the fish;

Step 2: remove the viscera of the fish, wash the fish body and blood, and remove the big spines from the belly;

Step 3: skin down, with a knife or spoon scrape off the fish, skin and tendons, do not throw away, put into a large bowl for standby;

Step 4: Chop pork into stuffing;

Step 5: mix fish stuffing with pork stuffing;

Step 6: pepper into a bowl, into the boiling water, stir a few times, and then put the water cool, add raw smoke, cooking wine;

Step 7: pour a small amount into the meat stuffing each time and keep stirring in one direction. For each small amount, fully stir and absorb it before adding the next time until the stuffing looks very wet and sticky;

Step 8: stir the stuffing well, add onion oil, salt, ginger, leek and sesame oil, mix well;

Step 9: take the dumpling skin and put in the stuffing;

Step 10: tighten the necking;

Step 11: boil water over high heat in the pan, add water to the dumplings, stir the dumplings along the edge of the pan with a frying spoon to prevent them from sticking to the pan, cover the pan, boil over high heat until boiling, add a small bowl of cold water, continue to cover and cook, add cold water for three times, and turn off the heat when you see the elasticity of the skin.

Materials required:

Spanish mackerel: moderate

Pork: moderate

Leek powder: appropriate amount

Dumpling skin: right amount

Shredded ginger: right amount

Salt: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Scallion: right amount

Boiled water: appropriate amount

Note: 1, fish skin, viscera and blood must be removed. 2. When stirring the fish stuffing, add a little water, and then add the next time after eating enough water. 3. Add leek stuffing when packing, stir slightly, don't beat too much.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: Original