Clams in Wine with Dried Scallops and Minced Pork
Ingredients :
300g large clams
1pc dried scallop soaked
100g minced pork
5g ginger, shredded
1 tbsp ginger juice in wine
1/2 cup sake (Japanese rice wine)
1.5 cup stock
Seasoning :
1 tsp cornstarch
1/2 tsp flavoured salt
1 tsp cooked oil
little pepper
Directions:
1.Wash clams thoroughly, cook in boiling water until shells open up. Set aside.
2.Soak dried scallop until tender, tear it into fine shreds, then deep fry in hot oil until crispy. Set aside.
3.Mix minced pork with marinade thoroughly, knead into small meat balls, then cook in boiling water until well cooked.
4.Pour stock, sake, ginger juice and shredded ginger in a pot, bring it to a boil, add in clams and mini meatballs, p oach for a while. Sprinkle crispy scallop shreds on top. Serve in pot.
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