I will eat jiaozi during the holidays. What is the best jiaozi you have ever eaten?

Jiaozi is one of the most delicious and festive foods in festivals. Growing up by the sea, my favorite jiaozi is jiaozi stuffed with Spanish mackerel and jiaozi stuffed with sea sausage. Jiaozi stuffed with Spanish mackerel is mainly made of Spanish mackerel meat and pork belly, with leeks as auxiliary materials. Jiaozi stuffed with sea sausage is mainly made of sea sausage and pork belly, and also made of leek. Leek and shrimp dumplings are made of shrimp and leeks.

Jiaozi stuffed with Spanish mackerel. Jiaozi, which makes Spanish mackerel stuffing, needs to prepare a Spanish mackerel, a proper amount of pork belly and fresh leeks. Seasonings include pepper, olive oil and salt. Firstly, the Spanish mackerel meat is treated, and the fresh Spanish mackerel is cleaned with clear water to remove visceral blood and gills. Then scrape off the fish along the back of the Spanish mackerel, then beat the fish into fish paste with a cooking machine, and beat the pork belly into meat paste with a cooking machine. Put a proper amount of pepper into a bowl, add a proper amount of boiling water and soak for half an hour, and serve with pepper water. Pour pepper water and Spanish mackerel meat into a basin, stir clockwise, then add a little olive oil and stir evenly, then put the pork belly together and stir clockwise. You can add egg whites according to your own preferences. Until the filling is thick, you can add chopped leeks and salt and stir. The Spanish mackerel stuffing is ready.

Jiaozi stuffed with sea sausage. The ingredients needed for sea sausage stuffing are sea sausage, pork belly and leek. Seasonings include pepper, olive oil and salt. Similarly, the pork belly is beaten into a paste with a cooking machine for use. Put the sea sausage into a basin, add appropriate amount of salt and white vinegar, and rub it repeatedly by hand until the mucus on the surface of the sea sausage is completely washed off. Then squeeze out the guts and blood of the sea sausage and clean it again. Add some pepper water to the pork stuffing, stir clockwise, add sea sausage and the remaining pepper water and stir evenly. Finally, add proper amount of olive oil, leek and salt and mix well. The sea sausage stuffing is ready.

Seafood jiaozi should not be cooked for a long time. Pour boiling water into jiaozi, and you can take it out in about two minutes.