oil-frying-expanded dried fish tripe
ginger rice wine
the shrimp meat with seasoning paste, toss in the heated
oil in a frying pan until done, then drain off oil. Set
aside. Steam the dried scallops and peanuts until well-done,
shape a few to resemble a lotus root. Scald the black moss
until softened and shape like the root fibres of the lotus
.Slice the tomato to resemble lotus petals.
the egg white, add to the chicken mousse and mix together.
Spread the mixture in the bottom of a dish, arrange the
lotus flower figure on top, then steam until done.
the fish tripe into pieces, scald in boiling water, fry
the chives and ginger in a frying pan, then add strong soup
stock and the seasonings, braise together with the shrimp
meat, dried scallops, green cabbage hearts and seasonings
until boiling, skim off any foam, pour into a tureen to
serve. Carefully place the" lotus root and flower " on top
Submitted on: 17/11/1999