Ingredients : Seasoning :
1 stalk of mustard green
113 g dace fillet (minced and stirred until sticky)
1 salted duck's egg yolk (finely chopped)
1 plant of Chinese parsley
Dipping Sauce :
2 cubes of fermented bean curd
1/2 tbsp boiling oil
1/2 tsp sugar
pinch of shredded red chili
2 slices ginger
1 sprig of spring onion
1 cup stock
dash of oil
pinch of salt
pinch of pepper
Serves 4
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