1. Put 800 grams of water in a saucepan, put the sliced ginger and Chinese pepper into a boil and simmer for about 5 minutes. Let cool the filter residue for later use.
2. Thaw the Spanish mackerel, remove the skin and bones, peel off the fish and chop it into minced meat
3. Pork 5 fat 5 lean chopped into minced meat
4. Put the minced fish and minced meat together, add the seasoning water in small amounts while stirring, and add it after fully absorbing each time until all the water is added to the minced meat
5. Place the minced meat in a container
6. Put sesame oil and peanut oil separately and stir well
7. Add umami soy sauce to improve freshness
8. Then put in an appropriate amount of pepper, chicken essence, and salt and stir
9. Finally, put the washed and chopped leeks and mix well.
10. 900 grams of flour, put 450 grams of warm water, stir into a flocculent, synthetic smooth dough, leave it for 1 hour, knead the dough twice in the middle
11. Wake up the dough, knead into long strips, cut into uniform size, and roll into dumpling wrappers
12. Take a crust and put an appropriate amount of dumpling stuffing
13. Pinch in the middle
14. Hold 2 with both hands and squeeze it to serve
15. Put the dumplings on the cover
16. Put the water in the pot to boil, put the dumplings one by one, order 2 times after each boiling
17. The floating dumplings are ready to be served with full stomach bulging
Tips:Xiaoyingzi's words:
1. The ratio of Spanish mackerel to pork is 4:1
2. Boiled pepper and ginger slices in water is the key to making Spanish mackerel dumplings, which can remove the fishy and make the fish dumplings taste soft and not hard.
3. Adding pepper will increase the flavor of the meat
4. The fresh leek must be put, it is best to put it when you start to pack it.
