Dried Scallop with Hair Vegetable
A classic Cantonese home-style dish, steamed and braised with soaked dried scallops, dried black moss (fa cai), and Chinese cabbage as the main ingredients.
Ingredients
dried scallops
300 g
Napa cabbage
200 g
hair vegetable
50 g
MSG
1 g
refined salt
5 g
ground white pepper
5 g
starch
10 g
stock
100 g
cooking oil
50 g
Instructions
1
Step 1
Soak dried scallops in boiling water until soft, transfer to a steamer and steam for 1 hour, then neatly arrange them in a bowl.
2
Step 2
Cut Napa cabbage into thin strips, add cooking oil, refined salt, and MSG, then stir-fry until soft. Drain excess water, add to the bowl with the arranged dried scallops, steam for 20 minutes, then invert onto a serving plate.
3
Step 3
Soak hair vegetable until soft, then cook in stock. Once it absorbs the flavor, remove and arrange around the dried scallops. Add refined salt, ground white pepper, stock, and starch to make a thickening sauce, drizzle over the dish and serve.
