1. Main ingredients: scallops, fresh shrimp, pork (fat), chicken breasts. Accessories: winter bamboo shoots, spinach, egg white, ham, mushrooms. Seasoning: rice wine, chicken oil, sesame oil, salt, starch
2. Remove the scallops, wash them two or three times with water, and soak them in cold water for 1 hour.
3. After soaking, wash off the fine sand, put it in a bowl, add the clear broth (with the scallops) in it, steam for 30 minutes and take it out.
4. After letting cool, rub the scallops.
5. Peel the winter bamboo shoots, wash and cut into thin strips; remove the stalks of the shiitake mushrooms, wash and cut into thin strips; cut the ham into thin strips for use.
6. Boil shredded ham, shredded winter bamboo shoots and shredded mushrooms with boiling water.
7. Three shreds are mixed with scallops.
8. Chop the shrimp, fatty pork, and chicken breast into fine puree.
9. Add egg white, clear soup, refined salt, rice wine, and sesame oil to the meat puree and stir to form a filling.
10. Knead the prepared fillings into balls by hand, and roll them on the mixed scallops to form a hydrangea shape.
11. Steam the scallops on a high fire for 7 minutes, then remove the soup.
12. Wash the spinach heart to control the moisture, blanch the spinach heart with high heat, and place it around the hydrangea scallops.
13. Add clear soup, refined salt, and rice wine to a pot on the fire, thicken with wet starch.
14. Just pour the broth on the hydrangea scallops.
15. Features: tender and refreshing, juicy, fresh but not greasy, luscious and smooth.
