Ingredients (for 4):- Fermented broad beans - 300 g
- Chicken stock - 2 cups + 1/2 cup
- Pickled vegetable - 250 g
- Dried scallops - 30 g
- Ginger - 2 slices
- Chinese yellow wine - 1 tbsp
- Oil - 5 tbsp
- Sesame oil - 2 tsp
- Sugar - 2 tsp
- Salt - dashes
- White pepper powder - dashes
Procedures:
1. Put the dried scallops in a bowl, then add 1/2 cup of water, Chinese yellow wine and ginger slices. Steam in medium heat for one hour.
2. Break down the scallops into shreds, keep the soup.
3. Soak the pickled vegetables in water to de-salt for about 2 hours, then clean them and squeeze dry. Chop into small pieces.
4. Heat a pot of water, once boiled, put the fermented broad beans in, cook until the water is re-heated up and the white foam forms on the surface. Remove the broad beans and drip dry.
5. Heat the pan on medium heat, then add 3 tbsp of oil and stir-fry the broad beans.
6. Add 2 cups of chicken stock, and once boiled, turn to medium-low heat and cover with lid to simmer for 15 minutes.
7. Remove the broad beans and crush into mashes.
8. Heat the pan on medium heat, then add the pickled vegetables to dry.
9. Add 2 tbsp of oil to the pickled vegetables, and then add sugar. Continue to stir-fry.
10. Add the shredded dried scallops and then the broad bean paste. Stir well.
11. Pour in the dried scallops soup and rest of chicken stock along the edges. Season with salt and white pepper powder.
12. Add sesame oil.
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