Health Benefits
Spanish mackerel: replenishes qi
Chives: dissipates blood stasis
Soy sauce: replenishes blood, protects teeth, and protects bones
Ingredients
Bayu ( 五条 ) | Meat filling ( One pound ) |
| Chives (a pound) | Four (appropriate amount ) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
Soy sauce ( appropriate amount ) | |
Thirteen fragrances ( a little ) | Warm water ( appropriate amount ) |
How to make mackerel dumplings
1. Wash the fresh Spanish mackerel, remove the head and bones, leaving only the meat.
2. Cut the fish into large pieces.
3.Chop the fish pieces into puree and add water while chopping to keep the meat tender..
4.Add all the accessories and mix well.If the meat is very sticky, add water and stir.I added five bowls of water until the meat is tender and fluffy.
5.Add the meat filling and mix evenly with the fish.
6.Continue to add water and stir until tender and fluffy.
7. Wash the leeks, drain and set aside.
8. Chop into pieces and set aside.
9. Add the chopped leeks to the filling and mix evenly.If it is thick, add more water.
10. Stir the flour into warm water to form a floc, and knead to form a dough.
11. Wake up for five or six minutes after making peace.
12.Cut a piece of dough, knead it, deflate it and roll it into a long strip.
13.Cut into evenly sized balls, roll them into dough, and make dumplings.
14. Just wrap the dumplings.
Tips
The mackerel filling especially needs water.During the mixing process, water should be added continuously to keep it soft and tender.
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