1. Wash the pork fat and cut it into fine pieces and put it in the refrigerator for later use; remove the dirt and wash the fresh cuttlefish, absorb the water with a clean white towel, cut it into fine pieces, and put in the minced meat. Grind the meat into puree with a machine, add refined salt and MSG and mix well until it becomes gelatinous.

2. Grind the cornstarch and water chestnut powder into a wet slurry with clean water (about 50 grams), add sesame oil and pepper to the cuttlefish glue and mix evenly, then pat until it becomes gluey and pour in Chill the fat cubes and mix well.

3. Grasp the cuttlefish glue with one hand and squeeze out a small ball from the thumb. With the other hand, use a spoon to scrape off the isinglass and put it into raw oil to soak it. Use both hands to move continuously until the isinglass is scraped. pills.