Ingredients:
- Rice - 2oz
- Fish stock - 2 lb 4oz
- Avoset - 1.5oz
- Milk - 1oz
- Dry white wine - 1 tbsp
- White pepper powder - 1/4 tsp
- Salt - 1 tsp
- Fish fillet - 4oz
- Prawn - 4oz
- Squid - 4oz
- Mussel - 4oz
- Plain flour - 0.5oz
First prepare the fish stock, and then add the rice to cook for about 20min.
Use tissue to wipe dry the fish fillet and prawn, marinate with salt and white pepper powder, and then coat with flour to deep fry. Place in the bowl.
Add mussel and squid to the soup to cook for a while, then add avoset, milk and white wine, as well as seasonings. Then pour the soup onto the fish fillet and prawn.
First prepare the fish stock, and then add the rice to cook for about 20min. 
Use tissue to wipe dry the fish fillet and prawn, marinate with salt and white pepper powder, and then coat with flour to deep fry. Place in the bowl.
Add mussel and squid to the soup to cook for a while, then add avoset, milk and white wine, as well as seasonings. Then pour the soup onto the fish fillet and prawn. 
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