White Gourd Soup With Dry Scallops

Putonghua : gan bei dong gua ni tang

Ingredients ( for 4 persons )
White Gourd  600 g           Small Dry Scallop 5 pcs         Lean Pork  100g         Shredded Ginger 2 tbsp
Dry Black Mushroom    5 pcs            Chicken Stock 500 ml             Water 1000 ml            Salt 1 tbsp
Sesame Oil some           Chinese Parsley some

Steps
1) Peel and remove seeds of white gourd, cut into small cube dices
2) Clean the dry scallop then soak for 30 minutes until soft
3) Hit soaked scallop lightly by small hammer, then shred
4) Soak dry black mushrooms until soft, cut into dices
5) Wash lean pork, cut into small cube dices
6) Heat pot with water, add white gourd and pork dices when water is boiled
7) Add shredded scallop chopped mushroom, and stock, cook for 30 minutes by medium heat
8) Add salt, sprinkle Chinese parsley and sesame oil, serve

Remark
tbsp – table spoon
Very very good to serve in hot Summer time, prevent thirst…
Luffa gourd is one of the good material to replace white gourd to form another soup recipe
It’s a very good option to serve this hot soup with cold hard rice, soak rice by soup