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Hunanese Fresh Water Fish Tail
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1 fresh water fish tail, about 800g, cleaned
2 black mushrooms, soaked, shredded
40g golden mushrooms
3 red dates, removed seed, shredded
1 piece black fungus, soaked, shredded
some spring onion and coriander leaves
Seasoning
1 tablespoon oyster sauce
1 tablespoon shaoxing wine
dash of salt, sugar, chicken stock granules and dark
soya sauce
1/2 cup chicken stock
Thickening (mixed)
1 teaspoon corn flour water
2 tablespoon water
Method :
Bring half wok of water to boil. Place in fish tail, boil 15-18 minutes or until fish tail is cooked. Dish up.
Heat up a little oil, sauce black mushroom shreds, golden mushroom, red dates shreds, black fungus shred and spring onion until fragrant. Pour in seasoning and bring to boil. Thicken with corn flour water and pour fish tail. Sprinkle some coriander leaves on top and serve.
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