Winter Paste

1 winter melon, 15 pounds.

Peel and shred.

Squeeze out a hand portion by hand.

Put it into a soy milk strainer bag.

Place a heavy object on top to press out more water. (I pressed a big stone.)

Crush the rock sugar into powder. (Powdered sugar dissolves easily because the winter melon has been pressed to remove most of its moisture, so no water will come out when stir-frying.)

Put the squeezed winter melon strips and powdered rock sugar into a non-stick pan. At first, you can stir-fry over medium heat, and when it gets drier, switch to low heat, stirring continuously. Do not leave it to prevent burning.

Stir-fry until slightly translucent, then add maltose and continue stir-frying. (Maltose can increase stickiness and add a unique flavor. You can use up to 100 grams of maltose, but since there is only that much at home, we have to make do.)

Continue stir-frying until it can form a clump, then add corn oil in three portions while stir-frying.

Stir-fry until the oil is absorbed, and you can form it into a ball with your hands. (Be careful, it's hot.)

Transparent like shark fin, it is crispy to eat, so it is also called winter fin.

Let it cool.

Delicious and not greasy. Can be made with various fillings.