Horse bone rice crackers

Cut off the hard part of the dorsal fin of the middle bone. It's a good idea to put it in the fridge and let the surface dry a little.

Spread the joshin powder on a bat and sprinkle both sides of the middle bone.

Place the bone in deep frying oil heated to about 175°C and fry it while turning it over halfway through. Fry for about 3 minutes, then take it out into a net and let it rest for about 5 minutes. Raise the temperature of the frying oil a little and then fry twice, then remove it onto a net when the frying color begins to turn out.

While it's hot, sprinkle some salt and serve in a bowl to finish.