Jiaozi Stuffed with Mackerel
Spanish mackerel stuffed dumplings, bought by the old uncle of the child from Dalian, are really fresh. Scrape the fish with a small spoon, which was processed by Lao Zhao. Add onion, ginger and pepper water to the stuffing and stir it up. Add some fat pork stuffing, add egg white, cooking wine, chopped onion and ginger, pepper, sesame oil, chicken essence, oil, salt, oyster sauce, and soy sauce. Mix well, and then add a little leek to remove the fishy smell.Step 1 . Wash the Spanish mackerel, remove the head, tail and viscera, and then wash it. Cut the Spanish mackerel into two pieces from the middle with a knife.
Step 2 . Scrape the minced meat with a small spoon.
Step 3 . Boil Chinese prickly ash in water for a while, add chopped green onions and ginger slices, and add star anise to make it taste. Wash the leeks, chop the green onions and ginger, and prepare them for a while. Mix in the filling.
Step 4 . Add some fat pork.
Step 5 . Add oyster sauce, cooking wine, pepper powder, pepper powder, sesame oil, soy sauce, chicken essence and salt. Mix well.
Step 6 . Add egg white and mix well.
Step 7 . Add chopped green onions and ginger, oil and mix well.
Step 8 . Wake up for half an hour with dough and plastic wrap.
Step 9 . Chop the leeks.
Step 10 . Add leeks and some oil. Mix well again.
Step 11 . Boil the wrapped water for about 7 minutes.
Step 12 . Pour out.
Step 13 . Fresh.
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