Fry fish

A unique process exists for the production of “hospital fish”. It selects the thicker grassfish or red carp, scraps out the mackerel, removes the flesh and bones, chops the pure fish into sauce, then mixs it in a certain proportion with red potato starch and a proper amount of salt, rubbing it in groups like peace, and then split it into large groups, crushing it with a wooden roller, crushing it into a biscuit, and putting it in a special bamboo set, which is fertilized with fire. When it cools to the point where it does not stick its hands, it folds into strips, and then cuts silk and drys up its storage. When eaten, it can be cooked with soup and mixed and fried。