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Fishhead Beehoon (serves 6)


1 white meat fish (1 to 1.5kg)
1 tbsp chinese wine
1 tsp pepper
2 tsp salt
1 egg
Half bowl cornflour
1 cup oil

1 kg thick white beehoon
500g caixin (or any other green leafy vegetable)
Half pot water

1 litre water
1 chicken/fish flavor cube
2 knobs of ginger (thumb-sized)
Half a can of evaporated milk
1 tsp pepper
2 tbsp XO



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