Tools: kitchen knife, steel spoon

Operating steps:

1. Wash the viscera of fresh Spanish mackerel.

2. Cut off the fish head and tail, cut it from the belly with a kitchen knife, pierce the hole in the middle, and slice the meat slices on both sides.

Scrape the meat off a large piece of fish bit by bit with a steel spoon.

4. After all scraping, only fish and skin are left, and the small thorns are also removed when scraping.

5. Put the fishbone-removed meat into a bowl, add other seasonings, and wrap the squid dumplings with stuffing.