1. Peel the cod, remove the meat and clean the thorns. No bones.

2. Put the fish into a cooking machine and beat it into minced meat.

3. Put the minced meat, starch, white pepper and monosodium glutamate, beat in an egg and stir well. Finally, add salt and mix well again.

4. Wash the salted casing with water, soak it, and test with water to see if there are any leaks.

5. Put the casing on the small funnel and start pouring.

6. After filling, fasten the two ends, steam in the pot for 20 minutes, pay attention to the observation in the middle, and deflate with a needle at intervals to avoid the casing from bursting.

7. Cooked out of the pot and boiled in cold water. Cool, slice and plate.