The method of making fish roe is to stir the flour and water into a thick paste, cover it with a clean damp cloth for about an hour, then put it into a plate with a tray in your left hand and a special three-edged chopstick in your right hand. Tilt the plate slightly forward, let the inside of the plate flow to the edge, dip the chopsticks in water, cut the two ends into fish belly-shaped strips and put them into the boiling water pot. After cooking, take them out and pour the marinated vegetables on them, and then you can eat.