Bayu Dumplings
Overview
Spanish mackerel has delicate meat, delicious taste and rich nutrition. It is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients. Bay fish has the effect of replenishing qi and calming cough, and has certain curative effect on weak cough and asthma. Bay fish also has dietary functions such as refreshing and anti-aging. Regular consumption will have certain auxiliary effects on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
Tags
Ingredients
Steps
-
Boil water with Sichuan peppercorns and let cool
-
Add the onion and ginger to the cooled pepper water and soak for a while
-
A piece of fresh Spanish mackerel of about 1000 grams, remove the gills and internal organs and clean it. 100 grams of fat.
-
Slice the meat from the tail towards the head
-
Remove the bones from the fish meat under the fillets
-
Remove the fish skin and get the fish meat
-
First chop the fat into puree
-
Add the fish and mince it together
-
Add chicken essence, cooking wine, sesame oil, and pepper water and stir continuously in one direction. Remember not to rush in the salt. During the stirring process, add 700 grams of water in batches. When there are 200 grams of water left, add an appropriate amount of salt and continue stirring quickly in one direction
-
Stir quickly for 30 minutes to fully absorb the fish meat. The fish filling will be thick and white. In order to make it easier to wrap, put the mixed fish filling in the refrigerator for 30 to 60 minutes.
-
Knead the noodles and let them rest for 30 minutes
-
Chop the leeks into mince and add to the fish filling
-
Mix well and you can make dumplings
-
The Jiaodong area likes to make mackerel dumplings with large fillings
-
Boil the water for the dumplings. Boil the water twice and then boil them separately to remove them
-
Do you have an appetite for the fresh and tender mackerel dumplings?
