How to make Bayu Dumplings

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  1.Remove the internal organs of the Spanish mackerel, remove the blood, clean it, and use a knife to slice it from the tail upward along the fish bones

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  2.Turn over the other side of the fish fillet

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  3.Peel and remove thorns

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  4. Cut the fish into small cubes and chop into foam, put it into a bowl and pour in cooking wine to remove the smell.Reserve

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  5. Pour the hunting meat filling with warm water, stir in one direction with chopsticks and set aside

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  6.Cut the leeks into foam and set aside

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  7. Prepare various seasonings for later use

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  8.Prepare dumpling wrappers for later use

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  9.Cut the onion and ginger into foam and set aside p>

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  10.Pour the mackerel filling into the pork filling, add an appropriate amount of olive oil, stir well, and then add Add light soy sauce, oyster sauce, spicy noodles, chicken essence, monosodium glutamate, salt, green onion and ginger and mix well

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  11.Add leek foam (or leek yellow) and stir evenly

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  12.Start making dumplings p>

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  13.The package is finished, put it into the pot accurately

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  14. Boil the water and add a small spoonful of salt

• 15. Bring the pot to a boil over high heat, add the dumplings, use a spoon to stir along the side of the pot to push the dumplings to rotate, prevent the pot from sticking, cover the pot and cook over high heat until boiling

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  16.Open the lid, add a small bowl of cold water, continue to cover the lid and cook, adding cold water 3 times in total

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  17. After boiling, open the lid of the pot, use a slotted spoon to take out a few dumplings, and gently press the skin of the dumplings with your fingers If the dumplings are swollen and elastic, it means the dumplings are cooked

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  18. Take out the steaming dumplings.Done successfully.

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  19. Mackerel dumplings stuffed with chives are presented to everyone