1. Clean the Spanish mackerel, cut the fish behind the girder, cut the tenderloin into two parts, and leave the fish bones in the middle. Then remove the thorns from the fish. Lift the fish bit by bit with a spoon, without skin. Wash and chop leek, and cut ginger into powder. 2. Then chop the pork belly into paste, add the Spanish mackerel meat, add a proper amount of soy sauce, cooking wine, ginger powder, salt, sesame oil and spiced powder, and then stir vigorously in one direction with chopsticks. If it is very sticky, you can add a little water and stir it hard. 3. After the meat is stirred, pour in the leeks. Don't stir hard at this time, just stir evenly. No need to put other seasonings. If it feels light, you can add a little salt to taste. 4. First, mix the dough, prepare the flour and pour it into the basin, and pour in the right amount of water. It should be noted that the ratio of water to flour is about 1: 2, which does not exceed 60% of flour at most, that is, 500 grams of flour and 250 grams of water. After blending, knead into dough, then knead into strips and cut into dumpling skins. Crushed and rolled into dumpling skin. 5. After the dumpling skin is rolled, wrap the stuffing and put it aside to wait for the pot. (Be careful that the dumpling skin is not too thick, and roll it as thin as possible. ) 6. Pour water into the pot, boil it, put it in the wrapped jiaozi, and roll it three times (that is, three times). Take it out and dip it in your favorite juice.