Ingredients
150 g dried scallops, minced ham, vegetable puree, egg whites, and broth as needed.
Seasonings
Seasonings: cooking wine, salt, MSG (or chicken powder), white pepper, water starch, and sesame oil, all to taste.
Instructions
1. Steam the dried scallops with cooking wine and broth until fully cooked, then remove and mash into shreds for later use.
2. Pour the broth into a pot, add the shredded dried scallops, then season with salt, MSG, and white pepper. Bring to a boil, thicken with a cornstarch slurry, then stir in the vegetable purée and egg whites. Sprinkle with cooked ham bits, drizzle with sesame oil, and transfer to a serving bowl.