Fish fillet, with yellow fish or mackerel as the main ingredient. Mash the fish into a thin paste, add a small amount of salt and seasoning, paste the right amount of potato powder, grind it into thin skin, and cut into thin filaments. Cut into lumps, called fillets.
Cook in a pan and remove to cool. In the cooking, with diced meat, shrimp, spring onion, pepper and other condiments, the soup boils. Its color and aroma are excellent, tender and crisp, and cook well.