Spanish fish dumplings should have been eaten by everyone, the taste can be said to be very delicious! Today, Jinan meat clove dumplings Xiaobian to introduce to you the practice of mackerel dumplings, I hope to help you!
1. Clean the squid thoroughly. Pay attention to the black matter in the abdominal cavity. Clean it up completely. Do not throw away the skin and tendons. Scrape the remaining meat from the steak and throw away all the bones. Mix the fish and pork well, because the back needs to be watered, the overall volume will become larger, you can put it into a slightly larger container!
2. Put pepper in a bowl, flush in boiling water, stir for a few times, then cool it, add sauce, cooking wine, and pour a small amount into the mixture of fish and five flowers, stirring in one direction at a time. A total of 2 bowls of water, 5-inch bowl in the picture, stir and absorb every little, then add another time until the filling is seen. Very wet and sticky, authentic mackerel dumplings need to be stirred into more water, stirring the filling to the flowing degree, but because we do not like the taste of too much water, so we made adjustments according to their own taste, this degree of fresh and tender dumplings will not dilute the fish taste because of too much water.
3. Stir the stuffing, add onion oil, salt and ginger, continue mixing, and when the noodles are ready to start the package, add the chives cut into pieces, then mix the sesame oil.
4. Add leek, do not need to stir too much, in order to prevent damage to the taste of leek, close-up picture, the whole filling is very soft, much softer than the usual meat filling, light powder decorated with leek green.
5. The wrapped dumplings are green, and the sparrow stuffed dumplings are suitable for thin and big fillings. The whole dumplings should be slightly larger. The wrapped dumplings should have the color of the fillings. After boiling, boil the dumplings in three boiling portions, and dip them in the juice you like.
The key to making squid dumplings is not fishy.
1. When dealing with fish, we must be very clean. The viscera and the black matter in the viscera should be washed completely.
2. Be careful when taking fish, not the skin or the red part near the skin.
3. When drawing water, we should make the chilli water after opening and cooling, and add some cooking wine by the way. The dumplings made in this way only have the fragrance of fish, but not a little fishy odor, and the leek can not be added too much. Otherwise, it is not the mackerel dumplings, but the slightly fishy leek dumplings.
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