Ingredients
150 g rehydrated dried scallops, 50 g egg whites, and 50 g green peas.
Seasonings
50 g wet starch, 30 g Shaoxing wine, 15 g each minced scallion and ginger, 13 g salt, 10 g sesame oil, 7.5 g MSG.
Instructions
1. Beat the egg whites with the clear broth, then stir in salt, MSG, Shaoxing wine, and wet cornstarch until smooth; set aside. Separately, bring the rehydrated scallops and green peas to a boil in clear broth until fully cooked, then drain well and set aside.
2. Heat peanut oil in a wok over medium heat until it reaches about 60% hot (350°F/175°C), then briefly stir-fry the scallions and minced ginger, pour in the beaten egg whites and stir-fry until just set, add the dried scallops and green peas, continue stir-frying until tender and cooked through, forming a fluffy "hibiscus" shape, then drizzle with sesame oil, transfer to a plate and serve. This dish resembles a "hibiscus flower" in appearance, with a light, tender, and refreshing texture.