Wahoo, flower meat, cooking wine, peanut oil, monosodium glutamate, salt, ginger powder, sesame oil.

Practice:

1, single-frozen Spanish mackerel slightly thawed, with a knife from the tail close to the spine to the head of the push, close to the fins of the fish vertical cut;

2, turn over the fish, repeat the above action, slice the other side of the fish;

3, to the fish's innards, wash the fish body and the fish blood, the fish belly at the large thorns to remove;

4, a piece of the fish meat from the center folded open, and then a strip tear off the fish, remove the skin;

5, half a catty flower meat mixture into the fish; with water and wine, soy sauce thickening, adding fish in stages, using chopsticks to beat clockwise (this process is more lengthy haha);

6, beat until fine as mud, such as the Figure 8 shape can be;

7, mixed into the chopped leeks and cilantro, add the amount of peanut oil, salt, ginger powder, MSG, aroma, and so on.

7, mix in the chopped chives and cilantro, add the appropriate amount of peanut oil, salt, ginger powder, monosodium glutamate, sesame oil and mix well.