There are three ways to do this. The rotten egg of wrinkled fish is round or oval in size, thin and wrinkled, and looks like gauze, so it is called "wrinkled fish rot". Because it originated in Luoding, it is called "Luoding Crepe Fish Rot" [4]. Fish rot is a traditional food in Luoding, with a long history and unique flavor. Luoding fish curd is mainly made of fresh shad meat, starch and fresh eggs. It is nutritious, soft and delicious, sweet and delicious, and won't rot after long cooking. Luoding fish can be eaten immediately after frying. Fresh fried fish is sweet, fragrant, crisp, mellow and attractive, and it is unique with condensed milk. At the same time, Luoding fish rot is also a versatile food. All kinds of dishes made with it have delicious soup and soft and slippery fish rot. Because it is as thin as cicada wings and as transparent as gauze, it is known as "wrinkled fish rot". Luoding Crepe Fish Rot has been listed as the intangible cultural heritage protection list of Yunfu City and protected. [5] 1) Impurity removal and cleaning: Remove scales from fresh shad, including head, tail, bones, fins and internal organs, take the ridgeback, peel it, rinse it with clear water, wash it and drain it for later use. 2) Crushing: Crushing the fish into paste, which is suitable for tender and greasy oil. (3) Blending: 500g of fish, 200g of egg white, 0/50g of powder core/kloc-,0/5g of refined salt/kloc-and 250g of clear water are evenly blended, and the meat glue is fried in the pan within 20 minutes. (4) frying: when the oil temperature is 50℃ to 70℃, put the meat glue into the pot, then slowly heat the oil temperature to 160℃ to 180℃, and fry until the fish is tender and yellow, and then take out the pot. 5) cooling: after the fish is rotten, it is spread to room temperature, and when the oil is basically absorbed, it can change from hard to soft.