Bacon 150g, half a Chinese cabbage, a little parsley, 20g pearl oyster, 1 tablespoon white powder.

Seasoning: 1 tablespoon scallop powder, a little pepper, a little salt.

working methods

1. Pearls are soaked and sliced with bacon. Blanch the Chinese cabbage in boiling water until soft, take it out and drain it for later use.

2. Spread the Chinese cabbage on a steaming tray, then put scallops and bacon slices on it, then move it into a steamer and steam for 20 minutes on high fire. Then drain the soup in the pot and pour it into the wok, add scallop powder, salt and pepper to taste, thicken it with white powder, pour it on the steamed bacon and steamed cabbage, and sprinkle with coriander.