Chinese Food
Spanish mackerel dumplings
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Cooking ingredients
Cooking Steps
Step1:Purple cabbage wash Juicer press juice and filter for future us
Step2:Cabbage is washed, juiced and filtered for us
Step3:Use squeezed juice and noodles for later us
Step4:Big Spanish mackerel slices scrape off the fish with a small spoo
Step5:Scrape off the fish and use your hands to catch and remove the bone
Step6:Put the pork stuffing into the fish meat and pour in the pickled pepper water (a small handful of hot water to soak and cool) cooking wine, soy sauce, excellent fresh onion, shredded ginger and stir in the same direction until the meat stuffing is thick and soft, OK, put salt and leek (as long as the leek leaves) and sesame oil before the package, and stir evenly
Step7:How beautiful is this wrapped dumpling
Step8:Look at the stuffing. It's a pill. Please suck your saliva back
Step9:Invincible! The praise and smile of the family Meimeida
Cooking tips:1. Pepper water is essential to eliminate fishy smell. 2. Scraped fish must be grasped by hand to avoid fishbone. 3. As long as the leaves of leek do not stem. 4. Leek should not be put more because the main food is Spanish mackerel taste, or the taste of leek will grab the cooking skills.
