Cut the head off a live crucian and scratch its squamae， then cut the body into two halves ，pick out the bones， cut the meat into sections three centimeters wide and six centimeters long， paste egg white on the sections， and put into boiling oil. When the fish skin starts to shrink and the section turn into rolls， take them out. With a paste soup made of pepper powder， minced ginger and garlic， cucumber slices， and jew’s ear ，the preparation is complete.
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