Ingredients
100 g dried scallops (about 3.5 oz), 200 g shepherd's purse (about 7 oz), and broth as needed.
Seasonings
Salt, MSG (or chicken bouillon), water starch slurry, Shaoxing wine, and scallion, all to taste.
Instructions
1. First, place the dried scallops in a small bowl, cover completely with Shaoxing wine, add scallions, then steam until fully tender. Remove and shred into fine threads.
2. Pour the broth into the pot, add salt and MSG, bring to a boil, then add the shredded scallops, skim off any foam, and thicken with a water starch slurry.
3. Wash and finely chop the shepherd's purse, then stir-fry in oil until the raw green flavor is removed, and spoon it into the thickened dried scallop mixture (you can arrange it into various shapes), drizzle with oil and serve.