Osmanthus Dried Scallops
A traditional dish from the Manchu Han Imperial Feast, stir-fried with dried scallops and eggs. The yellow color resembles osmanthus flowers, which gives the dish its name.
Ingredients
dried scallops (remove tendons, soak for 1 hour, steam for 3 hours, then shred)
100 g
eggs (beaten)
2
minced cooked ham
a pinch
minced cucumber peel
a pinch
Shaoxing wine
5 g
fine salt
1 g
minced scallion
10 g
minced ginger
10 g
peanut oil
25 g
Instructions
1
Soaking and Steaming Dried Scallops
Remove the tendons from the dried scallops, rinse them with water, place them in a bowl, pour in warm water and soak for 1 hour, then steam over a steamer for 3 hours. Remove, drain off the liquid, and use your hands to shred the dried scallops.
2
Preparing the Egg Mixture
Crack the eggs into a bowl and beat them, then add the Shaoxing wine, fine salt, and dried scallops. Stir well to combine.
3
Stir-Frying to Finish
Pour 15 g peanut oil into a wok. Heat over the flame until it reaches 60% hot, then add the minced scallion and ginger to release their aroma. Immediately pour in the eggs and dried scallops and stir-fry, using a pair of iron chopsticks to break the eggs and scallops apart. While stir-frying, gradually add more peanut oil to prevent sticking. When the eggs are cooked, splash in a little Shaoxing wine. Transfer to a plate, and garnish with minced cooked ham and minced cucumber peel.
