The finished paste is stored at low temperatures in ice coolers, to keep it pliant and firm. When customers order it, the cook works it into sheets and drops them into a boiling pot of oil. When they turn golden, he pulls them out of the pot and cuts them into long strips.
打好的魚漿放在冰桶裡保持低溫，以求 Q 韌緊實，顧客點餐時，師傅再用手捏成一片片放到沸騰油鍋裡炸，呈金黃色時撈出，切成條狀。