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"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



1. Shred dried scallops finely.


2. Soak preserved vegetable leaves in water for 15 minutes, pat dry. Shred finely.


3. Dissolve sugar in water and simmer for 10 minutes until thickens. Lower the walnuts and cook for a minute. Drain.


4. Heat 4 cups of oil in wok. Deep-fry dried scallops, walnuts and preserved vegetable leaves respectively until crispy.


5. Arrange walnuts, top with preserved vegetable leaves and dried scallops. Ready to serve.







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