1. Use a knife to scrape off the black film inside the Spanish mackerel, and then stick half of the fish to the bone, and the other half with the skin. Then lay it flat on the cutting board with the meat facing up, beat the meat with the back of a kitchen knife, beat the meat a few times, and scrape the meat off with a spoon. The meat is very delicate in this way, and the fish bones are easily separated.
2. Cook the carrots and purple sweet potatoes, squeeze the spinach juice and make the noodles. The three kinds of noodles are reconciled separately, and the three noodles are kept together when they grow longer. I'm a cut agent.
3. It is like this when it is rolled out.
4. Just make dumplings normally...
5. The color is beautiful when cooked!
Tips:1. The meat of Spanish mackerel is easy to be scraped off if it is loosened with the back of a knife. Don't mix the fish skin in the filling to make it fishy;
2. Putting cooking wine and oyster sauce in the sink will also be fishy;
3. Add a small amount of green onion, ginger and garlic.
