INGREDIENTS: ½ piece lobster 2 pieces prawns 4 slices fish fillet 4 each mussel, clam 120g each Shitake, Buna-Shimeji, Shiro-Shimeji mushrooms
SEASONINGS: 60g Yeo’s Chilli Sauce with Garlic 500ml chicken broth 2 tbsp Chinese cooking wine
PREPARATION METHOD: - Boil all the ingredients except dried chilli in hot water for a while, drain well and set aside.
- Stir-fry the hot bean sauce, Chilli Sauce with Garlic and dried chili until fragrant. Pour in the chicken broth and bring to the boil.
- Put in the mushroom, Buna-Shimeji and oyster mushrooms, finally add in fish slices and turn off the stove. Soak the fish slices until done and serve.