1. I cleaned the Spanish mackerel and I took it out in the refrigerator. It melted at room temperature, and it’s easier to operate if it’s not soft enough.
2. Spanish mackerel peeled, guts, bones and spurs, chopped into puree
3. I chopped the pork stuffing myself. It’s better to cut into small dices and freeze for a while.
4. What a delicate pork filling
5. The fish paste is relatively dry, so I need to put it into the stock or water. I use the stock water and spring onion, ginger and pepper water to pour into it to make the fish eaten enough water.
6. The minced pork is also beaten into the broth, then the two minced meats are mixed and stirred
7. Add salt and white pepper powder (to remove the fishy) Meiji fresh soy sauce sesame oil and beat evenly
8. Wash the leeks, dry them in water, mince them, and put them in the meat
9. Stir well, less salad oil, more sesame oil
10. Roll out the dough
11. Start wrapping
12. fatty
13. How about try
14. Eat up
15. 😄
Tips:The ratio of fish to pork should be controlled by yourself. Fish should be a little bit more.
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