The steps for cold dressing are as follows:

1. Remove the stems of the enoki mushrooms, wash and drain, and place on a plate for later use. 2. Pour steamed fish soy sauce on the enoki mushrooms, steam them for a few minutes, then turn off the heat, take them out, and drizzle with light soy sauce. 3. Cut the chives into chopped green onions, place them on the enoki mushrooms, and finally pour a layer of freshly heated oil on them.

Enoki mushrooms are mushrooms belonging to the family Trichodermaceae. Its cap is spherical, with thin edges, yellowish brown, slimy surface, connected at the base, and is in the shape of a tribe. The dried product looks like daylily, hence the name Enoki mushroom. The surface of Enoki mushrooms is yellow, dark brown or cinnamon, the middle is slightly darker, and the edges are milky yellow. Flammulina velutipes are white to milky white or slightly fleshy pink and vary in length. Enoki mushrooms are distributed in China, Japan, Russia, Europe, North America, Australia and other places. It mostly grows in clusters on rotten wood piles or roots in broad-leaved forests such as elms and willows, and occasionally grows on standing trees of various broad-leaved trees. Flammulina velutipes is a low-temperature edible fungus, with an optimal temperature of about 8°C. It is sensitive to moisture requirements and needs more moisture. To prevent the occurrence of pests and diseases, the humidity should be low when the temperature is high. Enoki mushrooms are aphrodisiac and photophobic fungi. Mycelium does not require light to grow and small buds can be formed in the dark. "Compendium of Materia Medica" records: Flammulina velutipes is cool in nature, sweet in taste, and returns to the spleen and large intestine meridians. Flammulina velutipes has the effects of nourishing the liver, benefiting the stomach and intestines, and fighting cancer. It has therapeutic effects on liver disease, gastrointestinal tract, anti-infection, ulcers, tumors and other diseases. China has a long history of cultivating Enoki mushrooms, which is recorded in detail in the "Agricultural Book" of the Yuan Dynasty. The enoki mushroom itself is fragrant, crisp and tender, has a delicious and smooth taste, and has a unique flavor. It can be eaten with sauce after being cooked. In addition, it can also be paired with meat dishes, such as three-color fish with enoki mushrooms, fried eel with enoki mushrooms, hydrangea with enoki mushrooms, chicken with enoki mushrooms, chicken with enoki mushrooms, etc. that are listed in Chinese special recipes.