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Jade-Belt Fish Rolls

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300g Cai fish meat with skin
50g dried mushrooms soaked in water
100g ham
50g bamboo shoots soaked in water

  • Cut the fish into 30 slices.
  • Shred the ham, dried mushrooms, and bamboo shoots.
  • Sprinkle salt onto the fish slices and coat with flour on both sides, cover with shredded ham, dried mushrooms, bamboo shoots, ginger and scallion, roll into fish rolls, steam for 5 minutes, place on palm leaves on a plate.
  • Season oil with chopped scallion and minced ginger, pour in chicken soup and seasonings, bring to the boil, thicken, pour over the fish rolls, sprinkle with pepper.

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