1. Select Spanish mackerel, remove skin and bones, wash and chop.

2. The ratio of pork to jiaozi is 3: 7 or 2: 8, which is used for stuffing. Add more onions and ginger, which can be increased or decreased according to your own taste.

3. Squid stuffing must be stirred with boiled and cold pepper water. The smell of pepper water can remove the fishy smell of squid.

4. You can keep the original flavor of Spanish mackerel without soy sauce when filling.