The fish is cut into pieces, the surface is sprinkled with salt for one hour, and the surface is dried for use.
Pour the oil into the hot pot first, shake the pot to distribute the oil around the pot, pour the right amount of oil, try the oil temperature with the dry chopsticks, and attach the bubbles to the surface to make the fish.
After the fish is oiled, don't rush it. It takes a while to shape it. The fish pieces are slightly yellowish on both sides. You can use chopsticks to look at it.
Drain the oil with a colander and put it on the table.