First prepare a half kilogram of fresh Spanish mackerel, fresh chives. Mackerel gutted on a cutting board, with the back of the knife repeatedly beat the fish body until the flesh of the fish scattered. From the belly of the fish to cut the fish, with a knife carefully separated from the fish meat and thorns, with the thumb index finger clamping along the direction of the thorns of the fish a jerk, thorns on the meat also came down, and then the fish skin and the skin under the red meat off, put the fish in the pot, put the right amount of peanut oil, and then the refined salt, scallion, ginger and other seasonings into the. Prevention of Spanish mackerel filling fishy, mixing filling should be added more pepper water. First oil for the fish meat sticky, good stir. Fresh fish meat draught strong, fish meat draught, cooked out only tender. When stirring the stuffing, chopsticks must be stirred in one direction. Straight to stir all the fish pieces crushed, into a thick paste, add chopped fine chives, mixing hard, and then a few drops of sesame oil, the filling is ready.