How To Make Shahe flush (SINGAPORE)

MATERIALS:

1. 5 caisim stems, cut into pieces
2. 100 grams of shrimp, peeled, leaving tails
3. 5 pieces of fish meatballs, chopped
4. 1 tablespoon oyster sauce
5. 1/4 teaspoon ground pepper
6. 1 egg beaten off
7. 2 tablespoons cornstarch + 3 tablespoons water350 grams of Shahe fen
8. 1 tablespoon sesame oil
9. 1 tablespoon light soy sauce
10. 2 cloves garlic, minced
11. 450 cc of water + 1/2 teaspoon chicken bouillon powder
12. 150 grams of chicken, sliced

Cooking oil to taste

HOW TO MAKE A CUISINE RECIPES Shahe flush:

1. Heat oil and saute garlic until fragrant, enter the broth. Cook until boiling

2. Enter the shrimp meatballs fish, chicken, caisim, oyster sauce, light soy sauce, pepper powder. Cook until done

3. Enter the cornstarch solution, stirring until thickened. Add the eggs, shake, stir.

Give sesame oil, mix well. Lift.

4. Pour onto Shahe fen. Serve.