"Dried Scallop Shreds with Walnuts"
Lotus leaf - 1 small pc
- Winter melon - 1 catty (600g)
- Dressed chicken - 1/2 pc
- Lean pork - 4 taels (160g)
- Lotus seed (dried) - 1 tael (40g)
- Pearl barley - 2 tbsps
- Ginger - slices
- Water - 12 cups
- Salt - to taste
||Shred dried scallops finely.
||Soak preserved vegetable leaves in water for 15 minutes, pat dry. Shred finely.
||Dissolve sugar in water and simmer for 10 minutes until thickens. Lower the walnuts and cook for a minute. Drain.
||Heat 4 cups of oil in wok. Deep-fry dried scallops, walnuts and preserved vegetable leaves respectively until crispy.
||Arrange walnuts, top with preserved vegetable leaves and dried scallops. Ready to serve.
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