Main ingredients: 1 Spanish mackerel, 120 grams of chives, dumpling skin appropriate amount

Accessories: salt, 1 gram of chicken essence, 6 grams of sugar, 8 grams of cooking wine, 1 egg, 30 grams of peanut oil, pepper 1 gram

1, first of all, the Spanish mackerel gutted, with a knife from the Spanish mackerel from the end of the fish slices, as shown in the picture.

2, and then cut all the way to the top of the fish belly, the fish head removed without, the other side of the Spanish mackerel, but also with the same method of slicing down the fish, as shown in the picture.

3, to slice down the Spanish mackerel, with a knife to slice out the fish, as shown in the picture.

4, after all the mackerel meat is sliced down, as shown in the picture.

5, the Spanish mackerel meat with a knife chopped, Spanish mackerel meat chopped into this can be, as shown in the picture.

6, the chopped mackerel meat into a larger pot, put the chicken and sugar, cooking wine, pepper and beaten an egg, as shown in the picture.

7, with chopsticks clockwise direction stirring on the strength, which in turn add the right amount of water to stir the fish filling, because the freshness of the Spanish mackerel is not the same, I added 120 grams of water, as shown in the picture.

8, to the fish to this extent, to make the best taste of dumplings, as shown in the picture.

9, this time first add the right amount of salt to taste, and then still clockwise stirring vigorously, as shown in the picture.

10, mixing the strong fish filling, add peanut oil, as shown in the picture.

11, continue to stir clockwise until the fish paste can be beaten, as shown in the picture.

12, leek pick clean, chopped with a knife, leek root cut out do not.

13, the chopped leeks, into the stirred fish stuffing.

14, mix all the ingredients can be.