It turned out that the mackerel dumplings were so delicious, they were tender and tender to eat, and this plate of dumplings was reproduced at home

　　Have you ever eaten dumplings made of mackerel? As a Jiangsu person, I have heard of mackerel dumplings for a long time, but I have never tasted them.

　　Before I ate it, I had even suspected that the dumplings made of mackerel would be fishy and taste like firewood.

　　Some time ago, I had the privilege of eating it once, which made me dispel this idea, the dumpling filling not only has no fishy taste, it is tender and tender to eat, and the juice is very full, very fragrant!

　　Today, let's reproduce this mackerel dumpling and let's see how it is made!

　　Fees:

　　Mackerel, pork belly, dumpling skin, ginger, green onion, peppercorns, salt, chicken essence, white pepper, oil.

　　method:

　　Wash the leeks and cut into chopped leeks. Soak the green onion, ginger and peppercorns in hot water and let cool for later.

　　Remove the gills and offal of the fish and wash them clean. Use a knife to remove two large pieces of fish flesh from the body.

　　Scrape off the fish bone with a spoon.

　　Cut off the ribs on the edges of the removed fish and scrape off the fish with a spoon. Note: The red part of the fish meat in the middle is not needed, and the fish meat in that part will be fishy.

　　Peel the pork belly, cut into small cubes, put it in a meat grinder, stir into delicate minced meat, put it in a bowl and set aside.

　　After stirring the minced meat, add the scraped fish and stir it into a delicate fish mushroom with a meat grinder.

　　Pour the fish velvet into a large bowl, pour in the water soaked in green onion, ginger and pepper, you need to add a little bit to the fish, and stir the fish evenly with each addition.

　　Add the stirred pork and stir well.

　　Continue to add the appropriate amount of green onion, ginger and pepper water to the fish filling, and stir well in one direction. The fish filling is adjusted to pick up and drip.

　　Season with salt, white pepper and chicken essence and continue to stir in one direction to stir the fish filling vigorously.

　　Add the chopped leeks and stir well.

　　Finally, pour in half a bowl of oil and continue to stir in one direction.

　　Take a dumpling skin, add the adjusted meat filling, and wrap it in the shape of your favorite dumpling.

　　Boil water in a pot, boil the water and add dumplings to cook. Cook until the dumplings float, drizzle with a little cold water and continue cooking the dumplings.

　　After the water in the pot boils again, take out the cooked dumplings, and the mackerel dumplings are ready. Take a bite of the tender and juicy, fish dumplings, and eat them without fishing.