The main ingredients for making dried scallops with hydrangea are: 200g of minced fish, 0/00g of chicken breast/kloc-,25g of dried scallops, 25g of water-soaked mushrooms, 25g of cooked ham, 25g of green leaves, 2 eggs and a little egg white.

Seasoning: onion ginger 10g, onion ginger juice 2 tsps, cooking wine 2 tsps, refined salt 1 tsp, monosodium glutamate, pepper, starch, cooked chicken oil and vegetable oil.

Detailed steps of making dried scallop with hydrangea:

Step 1: First, prepare all the ingredients in the kitchen. Because the steps of this dish are a bit complicated, the seasoning should be particularly precise, so that the taste is fragrant. Tear off the old ribs of scallops, then put them in a clean bowl, add a little cooking wine, onion, ginger and water, marinate for a while, wrap them in clean gauze and knead them into silk by hand.

Step 2: Then steam all the scallops in the drawer until they are soft, and then take them out. Then remove the onion and ginger, keep the original juice, and then remove the side ribs.

Step 3: Heat the pan, prepare the egg liquid, then put the egg liquid into the heated pan and spread it into egg skin, then carefully take the whole piece out with a spatula, then put it on a plate to cool, and then cut it into shreds with a knife when it is cool.

Step 4: Next, shred all the prepared water-soaked mushrooms, cooked ham and green leaves. For the sake of beauty, the length and thickness should be similar.

Step 5: Then you can put shredded eggs, dried Bess, shredded mushrooms, shredded ham and shredded vegetable leaves on a plate and mix them into "scraps" with chopsticks.

Step 6: Then pour clean fish, clean chicken breast, egg white, cooking wine, refined salt, onion and ginger juice and water into a clean bowl and stir into a paste.