Ingredients

500g dace meat

Salt 15g

150g cornstarch

500g eggs (approx. 8 pieces)

How to make fish curd

Use a knife to scrape out the fish meat until red meat is visible, scrape out 500g of the fish and chop into pieces

Add salt to taste, stir in one direction until gelatinous

Add cornstarch and stir until there are no particles

Add eggs and stir until there are no particles (approximately the lowest speed of the egg beater, but traditional until beaten by hand)

Add an appropriate amount of water and mix until it is about like a cake batter

Reduce the heat to 70 degrees and lower the heat to 70 degrees. When the paste comes out of the tiger's mouth, use a spoon (the spoon will not stick if it is coated with oil), put When it enters the oil nest, it will begin to sink to the bottom and then surface until golden.