Luxurious Fish Head

*INGREDIENTS

- 1 threadfin fish head
- 1 can of straw mushroom
- 100g soaked sea cucumber
- 5 pieces long cabbage
- 1 box of bean curd - cut into pieces
- 50g young bamboo shoots
- 1 stalks of leek - sectioned
- 1000 ml stock
-  Pinch of salt
- 1 tsp chicken stock granules
- 1 tbsp cooking oil
- 2 tbsp rice wine


* METHOD

1. Wash the fish head, season with rice wine and dash of salt for 15 minutes
2. Heat oil in wok, shallow fry the fish head over medium heat for 3 minutes.
3. Pour in the stock, simmer with low heat for 30 minutes until the soup turns thick.
4. place in sea cucumber, straw mushrooms, long cabbage, leek, bamboo shoots and bean curd, simmer over low heat for 10 minutes.
5. Add in salt, chicken stock granules to taste, dish out.
6.  Arrange stripped ham on fish head. Serve hot.