Long cabbage 1 pc
Pork Collar-butt 1 catty
Lily buds a handful
Black fungus a handful
Mushrooms few pieces
sliced ginger few pieces
Fine vermicelli a small bunch
Dry scallop 4 pc
Salt 1 tsp
Sugar 1 tsp
Soya sauce 1 tablespoon
Corn starch 2 tsp
Soak lily buds, fungus, mushrooms and dry scallops for 2 hours. Cut the hard tip of lily buds, fungus and mushrooms. Tear scallops into thin shreds.
Slice the pork. Marinate with salt, sugar, soya sauce and corn starch for a while. Soak fine vermicelli until soft, then cut half if they are too long.
Add oil to a wok and heat with high flame. Stir fry the ginger. Add long cabbage to stir fry until it is a little soft.
Place the cooked long cabbages, lily buds, fungus, mushrooms and dry scallops in a pot with 5 bowls of water. Bring these ingredients to a boil over high flame. When boiling, turn to medium flame and boil for another 20 minutes and add 1 tablespoon of chicken powder (if there is no dry scallop or scallop not tasty enough) Cook for 5 more minutes till the taste of dried foods comes out.
Add oil to a hot wok and stir fry the pork, then pour into the pot with the ingredients above and off the heat. Add the fine vermicelli towards the end.
Source : xinshipu.com
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