Steam Egg With Dry Scallop – Guangdong Style

Putonghua : yao chu zheng dan

Ingredients
Egg  4 pcs     Dry Scallop  5 pcs     Chopped Spring Onion  1 stalk
Chicken Stock  same volume to egg

Sauce
Salt  1/2 tbsp     Light Soy Sauce  1 tbsp     Pepper  some     Yellow Wine  1 tbsp

Steps
1)   Wash lean pork, mince into small fine dices
2)   Soak dry black mushroom, cut into small dices
3)   Heat wok with 2 tbsp of oil, stir fry pork and black mushroom
4)   Add sauce when pork is cooked, stir fry well then pour in a large bowl
5)   Whisk well the egg with same volume of chicken stock and 2 tbsp of water
6)   Pour the egg into bowl gently, and stir mix well gently
7)   Put inside a steam case, steam the egg in medium heat when water is boiled
8)   Steam for approx. 10-12 minutes until egg is steamed solid
9)   Sprinkle chopped spring onion, serve