COOKING： 

To remove the scales from the fresh fish add a certain proportion of starch, salt knead into a surface, the surface is divided into groups, rolling pin will roll the dough into the size of the leaf fan and thin flatbread, and then roll into a roll, steamer fire steaming 20~30 minutes, spread out after the long, to be cooled with a knife into pancakes, dried in the sun. 

Cooking methods: 

hot pot, fried sauce, cold, Japanese, Korean, Taiwanese, etc. Can be put into sauerkraut fish, chopped fish head and other related dishes to match. 

Packaging specifications: 

100G/PACK