Preparation materials: 460g fresh Spanish mackerel, 200g pork belly stuffing, salt, cooking wine, soy sauce, Jiang Mo, sugar, peanut oil, sesame oil, leek and pepper.

1, fresh Spanish mackerel viscera, washed.

2, go to the head and tail, boneless.

Step 3 peel.

4, smashed into a paste.

5. Cut down Jiang Mo.

6. Stir the pork belly, fish and ginger evenly.

7. Add pepper water while stirring.

8. Until the fish stuffing is very elastic.

9. Stir the wine evenly.

10, add soy sauce and mix well.

1 1, add salt and sugar and mix well.

12, add peanut oil and sesame oil and mix well.

13, add leek.

14, stir evenly.