Steamed Three-Shred Dried Scallops
A classic Shandong dish, this recipe steams dried scallops together with shredded winter bamboo shoots, shredded winter mushrooms, and shredded ham. It features an elegant presentation, appetizing colors, and a fresh, soft, tender flavor.
Ingredients
Soaked dried scallops (blanch in boiling water, drain well)
200g
Winter bamboo shoots (shredded)
100g
Soaked dried shiitake mushrooms (shredded)
100g
Ham (shredded)
100g
Fine salt
12g
Shaoxing wine
30g
Soy sauce
10g
MSG
7.5g
Scallion and ginger
10g each
Clear broth
300g
Sesame oil
15g
Wet cornstarch slurry
25g
Chicken fat
10g
Lard (small amount)
100g
Instructions
1
Prepare dried scallops
Blanch the soaked dried scallops in boiling water, drain well, then arrange them evenly in a single layer along the bottom and sides of a bowl.
2
Shred ingredients
Shred the winter bamboo shoots, dried shiitake mushrooms, and ham into thin strips.
3
Stir-fry the three shredded ingredients
Heat a small amount of lard in a wok over high heat until it reaches about 70% heat (approx. 154°C). Add scallion and ginger and stir-fry briefly, then add the shredded bamboo shoots, shiitake, and ham and stir-fry. Next add fine salt, Shaoxing wine, soy sauce, MSG, and clear broth. Once boiling, thicken with wet cornstarch slurry, then drizzle with sesame oil.
4
Steam
Transfer the stir-fried three shredded ingredients into the bowl with dried scallops, press tightly and flatten the surface. Steam in a steamer for 10 minutes, then invert onto a large round plate.
5
Pour sauce
Heat clear broth, fine salt, MSG, and Shaoxing wine in a wok. Once boiling, thicken with wet cornstarch slurry, drizzle with chicken fat, then pour the sauce over the dried scallops to finish.
