Ingredients
4 pieces of canned abalone - sliced
1 carrot - peeled and sliced
1 small bunch of broccoli - washed and cut into florets
some fresh scallops
1/3 cup abalone brine
1 tsp dark soy sauce
dash of pepper
Method
- Blanch broccoli florets and sliced carrots. Set aside.
- Blanch abalone in water for a while. Sliced them.
- Leave 1/3 cup water in the pot. Boil scallops for a few minutes or until cooked. Remove and set aside.
- Add some abalone brine to the pot. Add dark soy sauce and pepper. Stir in a little cornstarch solution to slightly thicken the sauce.
- Arrange all the ingredients on a plate. Pour sauce over the scallops. Serve warm.
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