Spanish mackerel dumplings(ba yu jiao zi )

Spanish mackerel dumplings

Introduction:

Production steps:

Step 1: fresh Spanish mackerel, head to tail, skin.

Step 2: fish meat and pig fat meat are mixed and chopped into mud.

Step 3: Chop leek and ginger, mix pepper flour, salt, oil and chicken essence, and stir them into stuffing.

Step 4: add water to make a soft dough.

Step 5: prepare the dumpling and roll it into dumpling skin. I also mixed some noodles with Matcha powder and cocoa powder. I forgot to take photos.

Step 6: make dumplings in any shape. This is a new pattern I learned. It tastes better than usual. ha-ha. Is it purely psychological!

Materials required:

Fresh Spanish mackerel: one

Pig fat: 100g

Leek: 150g

Flour: 500g

Chinese prickly ash noodles: right amount

Salt: right amount

Peanut oil: right amount

Chicken essence: appropriate amount

Ginger: right amount

Soy sauce: moderate

Note: 1, Spanish mackerel meat tight, heavy draught, so and good stuffing should add water or soup, dosage according to how much stuffing, as I described the amount, probably need a bowl of water, is an ordinary bowl ah. 2. Ginger is indispensable, because one is to go fishy, the other is to regulate the stimulation of leek on the stomach. 3. The Spanish mackerel stuffing with water is not easy to shape. Jiaodong people always make it flat when they eat Spanish mackerel dumplings. This is according to their own preferences.

Production difficulty: simple

Craft: Skills

Production time: one hour

Taste: fish flavor

Chinese PinYin : Ba Yu Jiao Zi