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Collect the impurities from the fish scales, add the appropriate amount of water, place it on a hot plate and boil it, then cook for 2 to 4 hours with slow fire, remove the undissolved fish scales, add rice wine, ginger, onion, garlic, salt Wait until seasoned, then boil a few more rounds and leave the fire. When it is blanched, add a little MSG, which is left for about 12 hours and made of transparent scale glue. When eating, first use a knife to cut into pieces, then mix with sesame oil and sesame paste to make them all prepared with color and flavor, and put them on the table for serving.