What we often do is to fry the bones of salmon, cut the salmon into small pieces and make it thicker, and then soak it in royal sauce for about ten minutes, as long as the surface of the fish is infiltrated. Sprinkle a thin layer of corn starch and mix well. Sprinkle with starch to make the surface of salmon have a charred shell, which adds a layer of flavor when frying. Heat the pan for one minute, then roll up the salmon. After the surface is coked, the pot can be taken out and put on the plate. You can add a little royal sauce to the noodles to enhance the taste of frying. Bite it down, you can eat the sashimi inside, dip it in the mixed mustard salad dressing, and it's delicious.