Formula: Spanish mackerel 1-2 strips (about 350g clean fish), pork belly 150g, leek 100g, onion 20g, ginger 10g, egg white 1g, salt 5g and sugar 3g.

Tools: knives, bowls, chopsticks.

1, choose fresh Spanish mackerel 1-2, clean fish about 350g, remove internal organs and rinse.

2. Remove the fins and fish heads from the cleaned Spanish mackerel slices, cut them into two pieces from the middle, remove the abdominal spines, scrape off the fish, and throw away the fish skin. Put the scraped fish into the bowl and carefully look for the residual fishbone that escaped the net.

3. Weigh fat pork belly 150g, cut pork belly into fine powder, cut ginger 10g into very fine Jiang Mo, mix with Spanish mackerel meat, and chop into minced meat.

4. Then add 1 egg white into the meat stuffing, add 5g of salt, 3g of sugar, monosodium glutamate or chicken powder 1 g, 0.5g of pepper, 30g of soy sauce, 0g of cooking wine10g of vegetable oil, 0g of scallion oil10g, and 0g of pepper oil/kloc.

5. Add 50g onion Jiang Shui and100g pepper water several times in the process of stirring meat, until the meat stuffing has strong elasticity, and the onion Jiang Shui and pepper water are also evenly added into the meat stuffing, and then marinate for 30 minutes to 2 hours, so as to fully mix various seasonings in the meat stuffing.

6. Leek100g, washed, washed and dried.

7. Cut the dried leek into fine powder, and cut 20g of green onion into very fine chopped green onion. Remember that leeks and chopped green onion must be mixed before use.

8. When preparing the rolled skin, put the chopped leek and chopped green onion into the squid meat stuffing and stir well. Delicious squid dumpling stuffing is ready.