Chinese Fish Balls with Fresh Scallop

Ingredients:

250 g fresh scallop

1 fish (700 g)

Cooking Instructions:

Remove the veins and membrane of the scallops and scald in soup stock. Clean, bone and fillet the fish, score and cut into squares, season with cooking wine, MSG, salt, and scallion and ginger sauce. Saute the fish in 6-fold hot oil until the squares curl up, drop in the scallops, thicken slightly.

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