Ingredient
120g scallops
100g sea cucumber intestine
2 stalks of celery, straw mushrooms
sliced carrot
sliced ginger
1 tsp grated shallot
1 1/2 tbsps XO sauce
Shoxing wine
Seasoning
1/2 tsp salt and sugar
1 tsp light soy sauce and corn starch
pepper, sesame oil as desired
2 tbsps water
Method
Thaw scallops and sea cucumber intestines. Scald. Set aside. Cook sliced carrot until done.
Tear tough veins off the celery. Cut it into short lengths and scald. Scald the straw mushrooms and slice them.
Heat some oil in a wok. Deep fry scallops in warm oil for a while. Set aside.
Heat 1 tbsp of oil in a wok. Stir fry ginger slices, grated shallot and XO sauce until fragrant. Add all the ingredients. Sprinkle wine. Add seasoning and stir well. Serve.
