Spanish mackerel wonton

Spanish mackerel wonton

Introduction:

"What should we do when we have left the stuffing? Let's make it into wonton. It's also delicious! "

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 wonton skin and put the stuffing on the narrow end;

Step 10: turn up one or two times, pinch the interface tightly, and knead the two ends to the middle;

Step 11: Boil the water in the pot, boil the wonton in the pot, and pour the soup into the bowl after cooking; add shrimps, laver, coriander, garlic, sesame oil, salt, monosodium glutamate, delicious, vinegar, pepper, chili oil and other seasonings.

Step 12: add shrimps, laver, coriander, garlic, sesame oil, salt, monosodium glutamate, gourmet, vinegar, pepper, chili oil and other spices.

Materials required:

Spanish mackerel: moderate

Pork: moderate

Leek powder: appropriate amount

Wonton skin: right amount

Shredded ginger: right amount

Salt: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Onion oil: right amount

Water: moderate

Dried shrimps: right amount

Laver: right amount

Coriander: moderate

Garlic sprouts: right amount

MSG: right amount

Vinegar: right amount

Chili oil: right 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: ordinary

Process: boiling

Production time: 20 minutes

Taste: salty and fresh