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½ piece lobster
2 pieces prawns
4 slices fish fillet
4 each mussel, clam
120g each Shitake, Buna-Shimeji, Shiro-Shimeji mushrooms

60g Yeo’s Chilli Sauce with Garlic
500ml chicken broth
2 tbsp Chinese cooking wine

-  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.


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