500g air-dried fish
250g streaky pork with skin
Cut the pork into 2cm square cubes, scald in hot water and let to dry.
Wash and soak the fishes in luke-warm water, then cut into cubes.
Saute the pork buces for a while, then add scallions, fish pieces, clear soup-stock, MSG, sugar, soy sauce and cooking wine, simmer for one hour, pick out the fish, sprinkle with sesame oil, decorate with scallion sections.