Ingredients: 150 grams of fresh scallops. Babao raw shell shells

Accessories: 30 grams each of clean winter bamboo shoots, dried mushrooms, 50 grams each of prawn meat, cooked chicken, dried sea cucumbers, and 15 grams of ham. Seasoning: 15 grams of refined salt, 25 grams of soy sauce, 7.5 grams of MSG, 30 grams of Shaoxing wine, 15 grams each of minced onion and ginger, and 300 grams of clear soup.

Process

1. Wash the fresh shellfish meat, boil it in boiling water and set aside. Winter bamboo shoots, mushrooms, ham, prawns, cooked chicken, sea cucumbers, dried sea rice, and fresh scallops

Fresh abalone meat is cut into small dices, namely eight-bao dices.

2. Slice the remaining boiled winter bamboo shoots and mushrooms. Beat the egg whites into sherry paste, add starch and appropriate amount of water and mix well. Take 12 fresh shells, wash them in 5% liquid, boil them in boiling water, take them out and drain them, place them evenly around a large plate, steam them in a basket for 10 minutes and take them out.

3 Add a small amount of peanut oil to a clean wok, and when it is 60% hot (about 150°C), add green onions and minced ginger and stir-fry briefly, then add Babao Ding and stir-fry, then add refined salt, Boil soy sauce, monosodium glutamate, Shaoxing wine, and clear soup for a while, thicken with wet starch, and drizzle with sesame oil to make the eight-treasure filling.

4. Put it into a bowl and evenly put the eight-treasure filling into the shell. Apply a layer of sherry paste and remove the coriander. Put the cake into the basket and steam it for 2 minutes. Take it out. Heat peanut oil in a wok, add onion and ginger slices and fry until fragrant, add clear soup, take out the onion and ginger, add fresh scallops, mushroom and bamboo shoot slices, add refined salt and Shaoxing wine and simmer for a while, then thicken the sauce and top with chicken Oil, put it in the center of a large round plate and serve.