Ingredients: fresh Spanish mackerel, pepper, leek, pork belly, soy sauce, sesame oil, oyster sauce, ginger and salt.

First, go to the market to buy a fresh Spanish mackerel. Because you want to make fish, jiaozi, you'd better kill the fish yourself. Take the fresh Spanish mackerel home, rinse it with clear water, then remove the head and tail, then cut off the back of the Spanish mackerel, then pat the side of the fish with a knife to break up its fish, then cut it from the back, pull out the scattered spines, and then remove the fishbones.

Remove the skin from Spanish mackerel, and then cut the fish with a knife. At this time, the fish is dry and sometimes sticks to the kitchen knife. You can add a proper amount of soy sauce to fish, and then chop the fish into minced meat. After cleaning the pork belly, cut it into small pieces and chop it into paste. Wash leeks, dry them in the sun, and then chop them.

Boil water in a pot, pour shredded ginger, scallion and pepper into the pot, boil for 4-5 minutes, then turn off the fire and cool, take out the contents, and then pour the juice into a bowl for later use. This is the pepper water to be used in the future. Ginger is washed and peeled, then beaten into ginger juice with a silk rubbing tool, filtered and put into a bowl for later use.

Prepare a large pot, first put the Spanish mackerel meat stuffing into the pot, then pour the cold pepper water into the chopped Spanish mackerel meat, and then prepare a pair of chopsticks and keep stirring in one direction. This Spanish mackerel meat stuffing is actually very draught. If you feel dry, you can add pepper water to the pot several times until it is stirred into a paste. Add pepper water to the pork belly stuffing.

Then pour the prepared ginger juice into the basin and stir well. Finally, add the chopped leek and stir well. The raw materials are almost put in, and then add various seasonings. Add soy sauce, oyster sauce, sesame oil, oil and salt into the basin, and then stir with chopsticks. When stirring, it is best to stir in one direction, so that the meat will be sticky and the made jiaozi will taste tender and smooth.

Jiaozi, who is about to start making dumpling wrappers, can make dumpling wrappers at home or buy them in the market. Let the periphery of the dumpling skin be wet with water, then put the meat stuffing in the middle, cover the lower part of the dumpling skin to form a semicircle, and then pinch it tightly, and our jiaozi will be ready.