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Course: Main
Chef: Wu Cong
Featuring: Fish Meat Spicy


- Fish head 2kg
- Bean paste 30g
- Hoisin sauc 30g
- Chillies 100g, chopped
- Leek 20g
- Minced ginger 10g
- Minced garlic 30g
- Pork belly 50g, diced
- Stock 300g


1.Marinate the fish head with salt for 30 minutes. Add a small amount of stock and steam for 20 minutes.

2.Heat some oil in a wok and stir fry the leek, ginger, and garlic until fragrant. Add the diced pork belly and stir fry over low heat until golden. Add the chopped chillies, soy sauce, seafood sauce, and stock.
3.Add the steamed fish head to the soup and simmer for 10 minutes.



Grape: 80% Sangiovese, 13% Merlot, 7% Malvasia Nera Ageing: Oak Barrel for 10 months Pure ruby-red ...

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