Shaved out of the pure fish 10 pounds, 200-300 grams of salt (this is only approximate, thought the Chinese cuisine does not have a very precise ratio) 15 egg whites, lard 1.5-2 pounds. Super raw flour 400-500 grams (thickened with water) 120 grams of ground ginger. In fact, you may not know how to make it even if I tell you the recipe. The most important thing about this stuff is the technique and the strength of your mixing. Then it is watered down. Generally speaking, 10 pounds can be blended with more than 4 pounds of water. You just need to make sure that when you add water to the fish, you squeeze out a little bit, the fish is always floating in the water on it, there must be a lot of buoyancy. I hope it works.