Practice: Wash the foreign powder with cold water and soak it in warm water 10 minutes in advance. Cut the fish into thick shreds and the tenderloin into thin shreds. Add a proper amount of water, salt and cooking wine to the pot, and then cook the shredded fish and pork separately for later use. Add 500 grams of water to the pot and bring to a boil. Pour in foreign powder. When changing the fire, cook the foreign powder on low heat until it is completely dissolved. Add monosodium glutamate and mix well. Sprinkle shredded fish and tenderloin into the pot. Slowly put it into a rectangular lunch box, cool naturally, put it in the refrigerator, and take it out after 4 hours. Take it out from the periphery of the lunch box with a fruit knife and cut it into small pieces with a length of 4 cm, a width of 2 cm and a thickness of 1 cm.
Features and functions: This product is salty, delicious, delicate, cool and delicious. This dish has the nutrition of fish and tenderloin, and the foreign powder is made of seaweed. Has the effects of clearing away heat, resolving phlegm and moistening dryness.