Ingredients (for 4):- Abalone - 16
- Dried scallops - 16 pieces
- Mushroom - 16 pieces
- Broccoli - 2
- Chicken stock - 2 bowls
- Shallot - 4
- Ginger - 6 pieces
- Oil - 1 tsp
- Corn starch - 2 tsp
- Chinese yellow wine - 2 tsp
- Dark soy sauce - 3 tsp
- Soy sauce - 4 tsp
- Oyster sauce - 4 tsp
- Oil - 1 tsp
- Sugar - 2 tsp
Procedures:
1. Soak the dried scallops, then drip dry and break into shreds. Keep the water used to soak.
2. Brush the abalone with toothbrush. 
3. Blanch the abalone in boiling water. Then take them out and cool down.
4. Remove the shell and innards.
5. Wash the mushroom and cut in halves.
6. Peel the ginger and cut into pieces, and peel the shallot and cut in halves.
7. Wash the broccoli and then cut into pieces.
8. Blanch the broccoli in boiling water with half a bowl of chicken stock for around one minute. Then take out and drip dry.
9. Mix Chinese yellow wine, dark soy sauce, soy sauce, oyster sauce, oil and sugar.
10. Heat the pan and add oil, then stir-fry ginger and shallot until fragrant.
11. Add mushroom to stir-fry briefly.
12. Add dried scallops and abalone and continue to stir-fry briefly.
13. Add the seasonings and the remaining chicken stock, plus the water used to soak the dried scallops, to cook for about 20 minutes under medium to low heat.
14. Add broccoli and continue to cook for about one and a half minute.
15. Add corn starch with water to thicken the sauce, and serve.
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