1. Soak the herring meat in water for 20 minutes, drain the water, and then use a mincing machine to make the fish meat and water chestnuts into minced shapes respectively. Put the two into a clean basin, add 3 grams of salt, 1 gram of MSG, and Stir the cooking wine, loose meat powder, corn starch, and egg white evenly; peel and remove the flesh from the loofah, cut into strips, and add to the boiling water pot to boil.

2． Heat the pot, pour salad oil into the pot, and when it is 60% hot, grab the fish paste into balls, put it in the oil pan and fry until golden brown, remove and drain the oil, and it will become fish gluten.

3. Heat a clean pot, add base oil to heat, add chopped green onion and garlic into the pot. When fragrant, add oyster sauce and a little stock, pour in fish gluten, cook slightly, then add refined salt, monosodium glutamate, cooking wine, and pour in loofah , turn the pot, cook until the flavor is absorbed, thicken the sauce and drizzle with oil and serve.