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Dry Scallops and Eggs

Fish and Seafood

Dry Scallops and Eggs
2 dry scallops (known as conpoy), steamed over boiling water for fifteen to twenty minutes, drained, then torn into thin strips
2 Tablespoons rice wine
2 teaspoons black vinegar
3 Tablespoons sugar, half white sugar and half brown sugar
1 one-hundred year preserved duck egg, peeled, diced, and set aside
2 salted duck egg yolks, steamed for ten minutes over boiling water, then peeled and smashed
3 large eggs, beaten well
1 Tablespoon vegetable oil
1 scallion, green part only, slivered on an angle
salt and pepper to taste
1 teaspoon sesame oil
1. Mix dry scallop strips with the rice wine, black vinegar, and the sugars and set this aside for ten minutes.
2. Heat wok or fry pan, add the oil, and when hot, add the beaten fresh eggs, stirring continuously.
3. When about half set, add the duck egg pieces and the smashed duck yolks, the scallop strip mixture, and its liquid, then the green scallion pieces and any desired salt and pepper. Keep stirring, and when set as preferred, stir in the sesame oil and serve immediately.

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