Baked XO Thread Fin Bee Hoon by Helga Soo

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Baked XO Thread Fin Bee Hoon

Ingredients 
1 piece of dried Bee Hoon (soaked for 3 mins)
1 piece of Thread Fin (approx 250g, seasoned with Salt & Pepper)
1 tablespoon of Veg Mushroom Seasoning Granules + 250ml Water & mix well
100ml Martell XO
2 tablespoons of Deep Fried Shredded Gingers with Sesame Oil
Some chopped Chinese Parsleys 
Some Wolf Berries (soaked)
2 pieces of Angelica (soaked)
2 Dried Mushrooms (sliced & soaked till soften)

Method
Place all ingredients except Sesame Oil Shredded Gingers & Parsleys into a stoneware dish. Bake at 220 deg cel for 25 mins. Garnish with Sesame Oil Shredded Gingers and Parsleys before serve.