Ingredients

1 carrot 1/3 dried scallop 4 mustard leaves about 5~6 slices of ginger 2 pieces of rice wine 1 teaspoon of white powder water a little sesame oil 1/2 teaspoon of salt and 1/4 teaspoon of white pepper

Practice

1

First come to an ingredient

2

Dry it. Boil the radish pieces in boiling water to remove the stale flavor, scoop them up and drain them.

4

Put the scallops and red and white radish pieces in a deep bowl, add the water that covers the ingredients, and put two pieces of ginger and rice wine. Move the food bowl into an electric cooker and steam it thoroughly (add 1 cup of water to the outer pot of the electric cooker).

5

Remove the leaves and stems from the mustard, shape the stems into a diamond shape with a knife, and then cut them in half with one knife. Boil a pot of water ~ water and roll some salad oil and salt, then put the mustard stalks in Sichuan until they are cooked thoroughly.

6

Take out the mustard stalks and put a beautiful bottom on the plate.

7

Pour the steamed ingredients in step 4 into the wok and fire, add seasonings to taste, thicken them with white powder water, and drop a few drops before turning off the fire.