§÷®Æ:
English (Stuffed Hairy Marrow with Minced Pork & Dried Scallop) :

    

        
5 taels minced pork (§Kªv½Þ¦×) 
        
2 water-chestnut, peeled (°¨¿á)
   
   

        
1 dried black mushroom, soaked (¥VÛ£)
        
3 hairy marrow (¸`¥Ê)
   
   

        
3 dried scallop (º½¬W)
        
1 egg white (³J¥Õ)
   

½Õ¨ý®Æ:
English:
Sauce:

    

        
100 ml chicken broth (Âû´ö)
        
1 teaspoon cornstarch (µ¯¯»)
   

Seasoning:

    

        
½ teaspoon salt (ÆQ)
        
¼ teaspoon sugar (¿})
   
   

        
1 teaspoon light soya sauce (¥Í©â)
        
1 tablespoon cornstarch (µ¯¯»)
   
   

        
1 tablespoon water (¤ô)
        
 pinch of pepper (­J´Ô¯»)

   
   

        
 drops of sesame oil (ªÛ³Âªo)
   

English:

1.	        

    

        
1.
        
 Rinse the dried scallops; place in a small bowl with 4 tablespoons chicken broth and 1 teaspoon ginger wine.  Steam over high heat for 20 minutes; remove and tear into threads.
   
   

        
2.
        
 Peel and dice the water-chestnuts; soak and dice the mushroom.
   
   

        
3.
        
 Mix the minced pork with seasoning, diced mushroom and water-chestnuts; leave aside for 10 minutes.
   
   

        
4.
        
 Peel and cut the hairy marrow into 12 pieces of 2-cm thick slices.  Scoop away the marrow in the centre to make a hole.  Stuff with minced pork mixture and to with dried scallop threads. 
   
   

        
5.
        
 Arrange the hairy marrow in a plate and steam over high heat for 15 minutes.  Remove and drain away any liquid.
   
   

        
6
 Heat 1 tablespoon oil, add all ingredients for the sauce and bring to boil.  Stir in the egg white until coagulated.  Ladle the sauce over the marrow and serve hot.