2, Spanish mackerel open and break the belly, remove the gills, dig out the internal organs. Clear water to re-clean.
3, from the back of the knife in two, along the Spanish mackerel meat with a scraper down.
4, scrape down the fish meat chopped, chopped fat, you can also use a meat grinder.
5, chopped fish and fat meat into a pot, first to the fish hit pepper water, each time to add a little.
6, clockwise start stirring, hit the pepper water when not mixed into the fat.
7, add peanut oil, even with the fat together again clockwise stirring, add egg white continue to clockwise stirring.
8, this is the final mixing of the filling, standing on the chopsticks do not fall, is good. This time you can mix into the chives.
9, chives cleaned and chopped mix in, add salt, sesame oil. Still clockwise stirring evenly.
10, and noodles, first pour flour, then slowly add water, knead into a dough. The first thing you need to do is to make sure that you have the right amount of water to make the dough.
11, knead the dough, knead and separate, roll long, cut small doses.
12: Flatten the dumplings and roll them out.
13: Boil the dumplings, the dumplings float up, the dumplings belly up is cooked.