Chives.

1, the Spanish mackerel flat on the board, sliced into two halves, the fish spines removed, the fish meat sliced out, peeled, with a meat churner to stir the fish. 2, in the basin into the fish, add the right amount of cool water and stir hard, and then add a little salt and then continue to stir. Add water, continue to stir, repeated three or four times. 3, in the stirred meat mixture into two eggs green, and then stir well. 4, in the fish meat filling into the appropriate amount of minced green onion, minced ginger, and then stir well, add peanut oil, sesame oil, monosodium glutamate. 5, and then into the appropriate amount of minced chives, fish stuffing is done ~ ~! Let's use Spanish mackerel as an analogy!

Raw materials: large grass carp or fish 1 about 1000 grams, 100 grams of pork fat, 300 grams of leeks, 2 egg whites, 15 grams of salt, pepper 5 grams, 25 grams of cooking wine, 15 grams of monosodium glutamate (MSG), 15 grams of chicken essence, 25 grams of sesame oil, 30 grams of refined oil.

Method: 1, grass carp slaughtered and cleaned, remove the head and tail, bone spurs and fish skin, take the net fish meat stranded into velvet; pork fat into mud; leeks choose to wash, cut into fine particles, add sesame oil, refined oil and mix well.　2 will be the fish head, fish bones into the pot, mixed with water, add pepper, cooking wine, chicken essence, simmer until the soup color milky white, filtered material residue, that is, into the fish soup.　3 fish puree add fat meat puree and well, then add refined salt, monosodium glutamate, egg whites, while stirring to add cold fish soup, until stirring vigorously and fish soup added, next and leeks mix well, that is, into.　

Note: 1, the fish must be removed from the net bone, in order to ensure the safety of consumption. It is best to use larger fish or fish with fewer bone spines.　2, the minced fish and fat meat puree should be twisted fine, in order to be able to eat more water, the filling will be tender.　3, leeks can only be added last