Braised scallop hydrangea

Features of scallop hydrangea: It is named after it looks like an hydrangea sewn by an ancient woman. Its characteristics are white and shiny, tender and juicy, and fragrant and delicious. Ingredients: scallop, fat pork, clear soup 100g each, prawn meat 200g, winter bamboo shoots, spinach heart 25g each, egg white 2, ham 15g, chicken breast 75g, water-soaked mushrooms 20g. Cooking method: add clear soup to scallops and cook for 30 minutes, then rub them into shreds. Slice ham, winter bamboo shoots and mushrooms, soak them in boiling water and mix them with dried Bess. Chop shrimp, pork and chicken breast into fine mud, add egg white, clear soup, refined salt, monosodium glutamate, cooking wine and sesame oil, stir into stuffing, make into meatballs, and evenly roll and dip dried Bess into hydrangea. Steam in a cage for seven minutes, take it out, drain the soup, thicken it with clear soup, refined salt, cooking wine, monosodium glutamate and wet starch, and place the spinach around the dried scallops.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)