Mackerel is long and thorn less good fish, very suitable for eliminating meat to make Boiled dumplings. But because of the special taste of fish, so with pork, and scored a lot of water, so make the taste will be very fresh.

1. 鲅鱼彻底洗净，注意腹腔内的黑色物，全部清理干净，顺着大梁骨插刀。

1. Spanish mackerel wash thoroughly, pay attention to intraperitoneal black, such as the map, along the beam bone knife.

2 横片下两片鱼肉，中间鱼排。然后去除两边以及中间的一排刺。鱼皮朝下，用刀子或者汤匙刮下鱼肉。鱼皮以及筋络都扔掉不要。把鱼排上剩余的肉也刮下来。鱼骨全部扔掉。

Two pieces of fish and 2 horizontal slice, the middle raft. Then remove a row of spines from both sides and center. Fish face down and scrape fish with a knife or spoon. The skin and tendons are not to throw away. The fish on the remaining meat is scraped off. All the fish bones are thrown away.

3. 两只鲅鱼总共取下600多g鱼肉，加上五花肉拌匀。因为后面需要打水，整体体积会变大，可以换入稍微大点的容器中。

3. a total of more than 600 g from two mackerel fish, pork and mix well. Since the water needs to be drawn back, the overall volume will become larger and can be changed into a slightly larger container.

4. 花椒放入碗中，冲入开水，搅拌几下，然后放置水凉，加上生抽，料酒，每次以少量倒入鱼肉和五花的混合物中，按一个方向不停搅拌。

4. pepper into a bowl, into the boiling water, stirring a few times, and then placed in cold water, add soy sauce, cooking wine, each with a small amount of fish and pork in the mixture, and stir in one direction.

5. 搅好之后的馅子，加葱油，盐，姜碎，继续拌匀。和好面准备开始包的时候，加入切成碎末的韭菜，香油拌匀即可。

5. good mix fillings, plus salt, scallion, ginger, continue to stir. When the dough is ready to start a package, add minced chives, sesame oil and stir well.

6. 加上韭菜后不需要搅拌太厉害，以防破坏韭菜的口感。整个馅子很柔软，要比平时做的肉馅柔软很多，淡粉点缀韭菜绿色。

6., with leeks, do not need to stir too much, in case the damage to leek taste.this is very soft, than usual to do a lot of soft pink meat stuffing, dotted with green chives.

7. 面提前揉好饧着。饺子面要软，这个分量的馅子，需要配500-550g面粉，水大约是面粉的60%左右。当然也要看每个水饺馅的大小。然后把饧好的面分块滚长。先取一块操作，滚成直径约2cm的长条，切剂子即可。

7. advance kneaded with xing. Dumplings to soft, the components of the fillings, with 500-550g flour, flour water is about 60%. Of course, it depends on the size of each dumpling filling. Then the Xing good side block roll length. Take a piece of operation, roll into a diameter of about 2cm long, cut to pieces.

8. 按扁，擀皮，包馅。

8. press flat, roll skin, pack filling.

9. 包好的饺子生坯。鲅鱼馅饺子适合皮薄大馅，整个水饺的个头也要稍大。包好的饺子是应该隐约透着馅料的颜色的。水开后煮饺子，三开就行。

9. dumplings green. Spanish mackerel dumplings for thin skin stuffing, the head should be slightly larger Boiled dumplings. Wrapped dumplings should be vaguely filled with the color of the stuffing. Boil the water and cook the dumplings. Open three.

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