Mustard Leaf With Dry Scallop And Salty Egg

Putonghua : jie cai yao zu xian dan

Ingredients
Mustard Leaf  200 g            Dry Scallop  4-5 pcs            Preserved Salt Egg  2 pcs
Sliced Garlic  2 pcs            Ginger  3 slices

Sauce
Sugar  1 tbsp           Salt  1/2 tbsp          Light Soy Sauce 1 tbsp         Chicken Powder  1 tbsp
Cornflour  2 tbsp                Water  2 tbsp               Sesame Oil  1 tbsp

Steps
1) Wash and slice the mustard leaf into small pieces, boil by hot water for 1 minute
2) Soak the dry scallops by hot water until tender, then tear into strips
3) Remove and wash outdirts of salty egg, boil in hot water for 10 minutes
4) Chop boil salty egg into medium pieces, york and white stuck together
3) Heat wok with 2 tbsp of oil, stir fry ginger and garlic, then the mustard leaf
4) Add 1 tbsp of water, then scallop and salty egg, stir and simmer for 2 minutes
5) Pour sauce, stir fry and cook, sauce boiled, dish up and serve