1. Cracked
2. After removing the internal organs and head, use the back of a knife to chop the fish body evenly from head to tail, aiming to smash the meat through the skin. Carry the fish bones and use the back of a knife to scrape off the chopped fish a little bit. Be careful not to chop the fish bones when chopping, and do not use too much force when scraping the flesh, leaving the whole fish bone and skin at the end. Chop the meat a few more times.
3. The ratio of Spanish mackerel to pork is about 2:1.
4. Wash a small handful of leeks and chop them.
5. Boil the pepper in boiling water, soak for two minutes, drain the pepper, leave the water in a measuring cup, cool it slightly, add soy sauce, cooking wine, a total of 1000 ml, if not enough, use cold water to make up 1000 ml.
6. Press the garlic into a puree and add the chopped green onion to the filling, put 2-3 tsp of salt, add the salad oil, pour in half of the prepared sauce, stir for a while with a blender, and then add the remaining sauce and chives to continue Stir until it looks like a picture.
7. Mix the noodles. The noodles are slightly softer. Put the flour into the bowl and add the warm water that was just boiled. Add a little bit of water while stirring with chopsticks in circular motions. Then put the noodles into my noodle making artifact (because I have nails). , So use this dough bag, which is not sticky), knead the dough for a while and set it aside to become stuffy for a while. At this time, you can make some preparations such as garlic sauce and boiling water.
8. Pour the freshly leftover garlic into a pint of fresh soy sauce, and add a little bit of sauce and sesame oil. Very fresh...
9. Take out the noodles and knead it for a while, and start making dumplings. It is recommended that the dumplings filled with mackerel should not be too big, so that each small dumpling will have a pack of juice.
10. Cooking dumplings is very simple. When you make your own noodles, boil the water about three times and it will be OK. Take care to move the spoon slowly in one direction along the edge of the pot. Don't break the dumplings.
11. The delicious mackerel stuffed dumplings are ready, have you learned it?
12. Take a bite, delicious juice, so cool!
Tips:1. Control the intensity when shooting the mackerel on the back of the knife. Don’t chop up the fish bones and mix it into the filling; 2. Stir the filling to the state shown in the figure. If necessary, learn how to use an electric mixer; 3. Soy sauce and salt can be adjusted appropriately according to your own taste; 4. Salad oil must be put, there will be a packet of juice!
