Seasonings
100 g cooked white rice, 100 g cooked sorghum rice, 6 large shrimp, 4 baby squid, 2 fresh scallops, carrot, and a little egg white.
Seasonings
Chopped scallions and minced ginger, a pinch of each; salt, fresh broth, soy sauce, sugar, MSG, ground white pepper, vegetable oil, and sesame oil, all to taste.
Steps
1. Wash the carrot, baby squid, and fresh scallops, then cut them into diamond-shaped slices, blanch in boiling water and drain; mix the large shrimp with a little salt, MSG, and egg white, then blanch until cooked and drain.
2. Heat oil in a wok or pan over medium-high heat, sauté scallions and ginger until fragrant, then add the seasonings and bring to a boil. Add shrimp, black fish roe, fresh scallops, carrots, and shiitake mushrooms, and cook until the flavors meld. Pour the mixture over the cooked rice and serve.