1. Wash the Spanish mackerel.
2. Use a razor blade to take out two pieces of fish and remove the fish bones.
3. Scrape off the fish with a knife.
4. Put it in a large bowl.
5. Use a knife to chop the scraped fish into minced fish and place it in a large bowl for later use.
6. The key point is to add a little pork fat and leeks.
7. First, chop the pork fat into velvet and put it together with the fish velvet.
8. Put it together with the minced fish, add chopped green onion and ginger, a little five-spice powder, three tablespoons of salt, and a little sesame oil, and stir well (the following steps are critical).
9. Then while stirring the minced fish (always stirring in one direction), add water to it without adding too much at a time.
10. Keep stirring until it is strong (approximately 500ml of water should be added in total).
11. Add the chopped leeks after wringing.
12. Stir well.
13. The stuffing is reconciled.
14. Then I mix the noodles. I use stone milled whole wheat noodles so the color is darker.
15. Cover the noodles with a wet cage cloth for 20 minutes.
16. You can start the package.
17. Pack yourself.
18. Just cook it in a pot.
19. Let’s eat! !
