Jinan quick-frozen dumplings wholesale teach you to make homemade catfish dumplings at home!
Sturgeon (the bigger the sturgeon is, the more delicious and delicious it is). Wash it thoroughly, pay attention to the black objects in the abdominal cavity, and clean them up completely.
Spanish mackerel (the bigger the taste of Spanish mackerel, the more delicious it is) shall be thoroughly cleaned. Pay attention to the black matters in the abdominal cavity, and clean them all. As shown in the figure, insert a knife along the girder bone
2. Two pieces of fish under the horizontal slice, the middle fillet, then remove the thorns on both sides and the middle, with the skin down, and scrape the fish with a knife or spoon. Throw away the fish skin and tendons, scrape off the remaining meat from the steak, and throw away all the bones.
2. Under the horizontal slice, two pieces of fish, the middle of the fish row, and then remove the two sides and the middle of the row of bones, fish skin down, with a knife or spoon scrape off the fish. Discard the fish skin and tendons. Don't scrape off the remaining meat from the fish ribs. Discard all the fish bones
3. Take out more than 600g of fish from the two catfish, add the pork belly and mix well, because you need to draw water later, the overall volume will become larger, you can change it into a slightly larger container
3. Take more than 600 g of fish meat from two Spanish mackerels, and mix them well with streaky pork. Because water is needed at the back, the overall volume will become larger, so it can be put into a slightly larger container
4.Prickly ash pepper into the bowl, pour in boiling water, stir a few times, then let it cool, add raw soy sauce, cooking wine, pour a small amount into the mixture of fish and five flowers each time, keep stirring in one direction; total Stir in 2 bowls of water. In the 5-inch bowl shown in the picture, stir and absorb it every time. Add the next time until the filling looks very wet and sticky. Too much, stir until the filling is flowing, but because we do n’t like too much water, we adjusted it according to our taste. The dumplings made to this extent are not tender because they are too watery Fish taste, stirring the stuffing is a hard work, it is recommended that two people work together, otherwise, the hands will be damaged
4. Put the prickly ash into the bowl, pour in the boiling water, stir for several times, then place the water to cool, add the raw soy sauce and cooking wine, pour a small amount into the mixture of fish and five flowers at a time, stir continuously in one direction; stir in 2 bowls of water in total, 5 inch bowl in the picture, stir in a small amount, and then add the next time, until the stuffing looks very wet and sticky. The authentic Spanish mackerel dumpling needs There is more water to stir in, only when the stuffing reaches the flowing level, but because we don't like the taste of too much water, we have made adjustments according to our own taste. The dumplings made at this level are fresh and tender, but they won't dilute the fish flavor because of too much water. It's a strength job to stir the stuffing, so it's suggested that two people work together, otherwise, their hands will be damaged
5. Stir the stuffing, add the shallot oil, salt, and ginger, continue to mix well. When the noodles are ready to be wrapped, add the chopped leek, and mix well with the sesame oil.
5. Stir the stuffing, add onion oil, salt and ginger, continue to mix well. When the noodles are ready to be wrapped, add the chopped leek and sesame oil, mix well
6. After adding the leek, you don't need to stir it too much to prevent the taste of the leek. Close-up view, the whole filling is very soft. It is much softer than the usual meat filling.
6. After adding leek, you don't need to stir it too much to avoid damaging the taste of leek. In the close-up picture, the whole stuffing is very soft, much softer than the meat stuffing usually made, and the light powder is dotted with leek green
7. Knead the noodles in advance and make the dumpling noodles soft. This amount of filling needs 500-550g of flour, and the water is about 60% of the flour. Of course, it depends on the size of each dumpling stuffing. Good noodles are rolled in pieces. Take a piece first and roll into a strip with a diameter of about 2cm.
7. Knead the noodles in advance, and the dumpling noodles should be soft. The filling of this component needs to be matched with 500-550g flour, and the water is about 60% of the flour. Of course, it depends on the size of each dumpling filling. Then roll the dough into pieces, take one piece first, roll it into a strip with a diameter of about 2cm, and cut the dosage
8. Press flat, roll and stuff
8. Press flat, roll skin and pack stuffing
9. The wrapped dumplings are green, and the sturgeon stuffed dumplings are suitable for thin and large fillings. The size of the whole dumplings should also be slightly larger. The wrapped dumplings should be faintly penetrated by the color of the filling. Just open, just dip in your favorite sauce
9. The wrapped dumplings are made of raw materials. The Spanish mackerel dumplings are suitable for thin skin and big filling. The whole dumpling should be a little bigger. The wrapped dumplings should have a faint color of filling. Boil the dumplings after the water is boiled. Just boil the dumplings three times and dip them with the sauce you like