Wahoo wash and remove gills and internal organs, put the mackerel on the board, cut off the head, split the mackerel into two halves. Shave off the main spines and abdominal spines of the Spanish mackerel, gently scrape off the meat of the mackerel with a knife, and remove the skin and keep it for other uses. Spanish mackerel is especially suitable for dumplings as it has more meat and fewer spines. Spanish mackerel dumplings of the main ingredients are: Spanish mackerel meat, pancetta, chives. Take Spanish mackerel meat is very simple, Spanish mackerel cleaned and gutted with a knife along the Spanish mackerel vertebrae sliced down on the line. The next step is to remove the skin, with the skin taste bad.

Cut the meat fine, the amount of meat according to personal preference, I generally according to the 1:0.5 ratio of fish, meat, green onions, ginger, chopped, add the right amount of soy sauce and meat chopped together. Minced pork and fish before removing clean fish meat together, slowly stirring the fish side of the puree, the side of the cooled pepper water slowly poured, and then keep stirring vigorously until the meat mixture on the strength. Then, boil a large amount of water in a pot over medium-high heat. When the water boils, drop in the dumplings and gently push the dumplings with a spoon along the side of the pot to prevent them from sticking.

Fresh Spanish mackerel sliced from the back of the fish, remove the thorns and skin, add pepper water 1:1, mix in one direction until strong, mix in cooking wine, minced ginger, salt, oil, and finally add chives. The traditional way to add some fat meat diced to fishy. Warm water and noodles, dumpling skin to be more than the average dumpling boiling pot put 800 grams of water, ginger slices pepper into the boil and simmer for a while about 5 minutes into the mixing tank while stirring in small amounts in small batches to add seasoning water, each time to be completely absorbed and then added, until all the water is added to the meat.

The main ingredient is Spanish mackerel, auxiliary leeks, scallions, parsley and ginger, a little salt, monosodium glutamate on it. Spanish mackerel dumplings key in the treatment of Spanish mackerel meat, do not fish skin, slice down the fish meat with chopsticks constantly stirring, stirring process full of water, so that the fish can be general Spanish mackerel a kilogram or so, leeks half a catty, Spanish mackerel washed, gutted, the blood line on the main bone, deboned to remove the skin, to take the meat, with the back of the knife gently chopped a few times the fish, so that fish fibers loosened, after the Spanish mackerel meat into the small pot, with a little salt, and add the water in a number of times .