Xingguo shredded fish belongs to Hakka recipes. The main raw material is fresh live fish, usually fleshy grass carp or red carp. Xingguo shredded fish is a Hakka dish with local characteristics in Xingguo County, Jiangxi Province. The dish has the functions of intelligence, nutrition and health care.

Clean the prepared grass carp, chop the fish into paste, then mix the sweet potato starch into the fish paste according to the ratio of 1 kg sweet potato starch, mix well, and add a proper amount of salt while stirring.

Add a proper amount of water to the stirred fish paste, knead it into a ball, and then roll it into 2 ~ 3 mm thick fish paste slices with a roller.

Put all fish paste slices into a steamer, boil and steam for about 10 minutes until the slices are cooked. Then turn off the fire, uncover the steamer, and take out the sheet when it is cooled to non-sticky.

Fold the steamed thin slices into strips, press them with heavy objects for 4-5 hours to set them, and then cut them into even filaments with a knife. This step is the same as cutting handmade noodles.

Put the shredded fish in a sunny and ventilated place, dry it for 4 ~ 5 days, then put it in a clean and sealed plastic bag for storage, and then take it out to cook various dishes when necessary.