1. One Spanish mackerel, rinse it;
2. Remove the fish skin and cut into pieces, add ginger, put it into the cooking machine together, stir it into fish meat filling;
3. Beat in two eggs, wine, salt, pepper, water, stir;
4. Add the chopped leek to make it fresh;
5. Roll out the skin, wrap it with Spanish mackerel filling, and knead it into dumplings;
6. Heat up the oil and pan fry the dumplings until golden on three sides;
7. Pour in a small half cup of water, cover it, and simmer until the water is dry, then you can make a pot.