How to make fish rot?

1. pangasius meat with fish green is best, that is, pangasius spine meat puree, the traditional way is: pangasius scales, cut into two sides, remove the spine and brisket (the belly of the fish), back on the chopping board, straight knife scraping, scraping out the fish meat, attached to the knife. Scrape to the skin to see a light brownish-red fish muscle appear. Scrape this way to obtain fish mud, color and lustre white, tender meat, gelatinous, strong adhesion, Cantonese cooks commonly known as "fish green"; 2. fish preserved production ratio, 500 grams of fish, 500 grams of fresh eggs, 150 grams of cornstarch, 20 grams of refined salt, 400 milliliters of water, according to the ratio of analogous; 3. salt, cornstarch, fresh eggs and water mixed with the fish, it must be stirred in one direction. must be stirred in one direction, to the degree that the upper gum has toughness, stirring will be slack water, leading to failure;