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Stewed Potato, Conpoy, and Preserved Duck Egg

Fish and Seafood

Stewed Potato, Conpoy, and Preserved Duck Egg
2 dried conpoy (dried scallops), soaked for one hour in a cup of warm water
1 Tablespoon vegetable oil
1 potato, diced
1 tomato, diced
1 preserved duck egg, quartered
1 scallion, cut into one-inch pieces
1. Remove scallops and reserve the liquid, and separate the scallop into its own shredded pieces.
2. Heat wok, add oil and fry the scallops for one minute or until fragrant. Then add potato and tomato pieces and the reserved water from soaking the scallops. Simmer for one hour.
3. Add scallops and duck egg pieces and simmer another ten to fifteen minutes, then serve.

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