Ingredients
300 g dried scallops (conpoy), 200 g napa cabbage, 50 g hair moss (hair vegetable), 100 g stock.
Seasonings
50 g oil, 10 g cornstarch, 5 g each of salt and pepper, 1 g MSG (optional).
Instructions
1. Soak the dried scallops in hot water until softened, then steam them in a steamer for 1 hour, and neatly arrange them in a bowl.
2. Cut the napa cabbage into thin shreds, stir-fry with oil, salt, and MSG until softened, then drain off excess liquid and place into the bowl lined with scallops. Steam for 20 minutes, then invert onto a serving plate.
3. Soak the black moss until soft, then cook it in broth until flavored; drain and arrange around the scallops, then thicken the broth with salt, white pepper, and cornstarch slurry, and pour over the dish. This colorful dish has a rich, flavorful sauce.