瑤柱扒節瓜 Braised Hairy Gourd with Dried Scallop

🟢材料：
節瓜 1.2公 斤
瑤柱 75克
雞湯 250 毫升
蒜頭 30 克
薑 10 克
紹酒 1 湯匙
鹽、糖、澱粉 適量
🟢步驟：
1️⃣ 瑤柱洗淨浸水 3 小時，撕碎，保留浸瑤柱水。
2️⃣ 節瓜去皮，去除部份瓜瓤，切成粗塊。
3️⃣ 熱鑊下油爆香蒜頭、薑，下節瓜爆炒，灒入 1 湯匙紹酒，下瑤柱、雞湯、瑤柱水，大火煮 7 分鐘。
4️⃣ 試味，雞湯和瑤柱有鹹味，不夠味可以加少許鹽，勾芡上碟。
🟢Ingredients:
Hairy gourd 1.2kg
dried scallops 75g
Chicken broth 250ml
Garlic 30g
Ginger 10g
Shaoxing wine 1 tablespoon
Salt, Sugar, to taste
Cornstarch, as needed
🟢Cooking Directions:
1️⃣ Soak the dried scallops in water for 3 hours, then shred them and reserve the soaking liquid.
2️⃣ Peel the hairy gourd, remove some of the inner pulp, and cut it into large chunks.
3️⃣ Heat oil in a wok, sauté garlic and ginger until fragrant. Add the hairy gourd and stir-fry, then pour in the Shaoxing wine, shredded dried scallops, chicken broth, and the reserved soaking liquid. Cook over high heat for 7 minutes.
4️⃣ Taste the dish. If the chicken broth and dried scallops have a salty taste, adjust by adding a little salt if it's not flavorful enough. Thicken the sauce and serve.
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