Ingredients
250 g winter melon (about 9 oz), 50 g each of dried scallops, shrimp, and pork, 30 g shiitake mushrooms, 20 g carrot.
Seasonings
15 g scallions, sliced, 10 g ginger, sliced, 1 teaspoon salt, 5 teaspoons lard.
Preparation
1. Peel the winter melon, remove the seeds and pulp, wash it, cut into small pieces, boil in salted boiling water for 3 minutes, then drain.
2. Trim and peel the carrot, wash it, then slice into thin diamond-shaped pieces.
3. Remove the vein from the shrimp, rinse clean; wash the pork and slice into small pieces.
4. Soak the shiitake mushrooms in warm water until fully softened, remove the stems, rinse clean, and cut into pieces.
5. Place the dried scallops in a bowl, add enough water to cover, steam for 20 minutes, then remove and shred into thin strips.
Steps
1. Heat rendered lard in a wok until hot, briefly stir-fry ginger slices, then add pork slices and stir-fry until they change color.
2. Add enough water to bring to a boil, then add the shredded dried scallops and shrimp and cook until done.
3. Add the winter melon chunks, shiitake mushrooms, and carrot slices, then reduce the heat to low and continue cooking for 3 minutes.
4. Season with salt to taste, then sprinkle with chopped green onions and serve.