Wash Spanish mackerel thoroughly, pay attention to the black objects in the abdominal cavity, and clean them all up, as shown in the figure, insert the knife along the girder bone. To be a Spanish mackerel jiaozi, freshness is the most important prerequisite! When I was a child, I bought Spanish mackerel directly with my parents on a fishing boat by the sea. All covered by rainbow light, the meat is very elastic, and the fish belly is all silvery white. At that time, people by the sea wrapped jiaozi in frozen Spanish mackerel! ? Scraping fish with a spoon is a trick. When scraping, you can see the thorns on the fish and pick them out. Scraped fish are more energetic after chopping. There are many methods, such as liquor, pepper, onion ginger, onion, coriander, leek and pepper powder. Don't add pork belly, you can add lard, and don't add cooking wine, because few bottles really smell fishy to jiaozi. Fresh Spanish mackerel must wash the black or red blood in the abdomen after taking meat, fat pork (fat) or lard. I don't know, lard is the most fishy! Adding pig fat or lard into Spanish mackerel stuffing can not only remove the fishy smell, but also increase the flavor and improve the taste of fish.

Peel the fish, chop the fish with the back of a knife, add pepper, chopped green onion and ginger, cook together, let it cool, pump water into the fish, stir in one direction, and add water little by little. Add diced fat meat, salt, monosodium glutamate and sugar according to taste. If you don't want to add pepper water, you can also add beer, which is also very good! But be sure to add Jiang Mo. I believe many people are familiar with Spanish mackerel and often eat it. The meat of Spanish mackerel is thick and elastic, with few fishbones. Very delicious, very popular with everyone. Many people like to make all kinds of food with Spanish mackerel, which is delicious and tasteless. When we buy Spanish mackerel, we can press the fish with our hands, and then press it with elasticity, which feels very tight. The main function of this onion Jiang Shui is to remove the fishy smell of fish.