Shanghai Style Fry Egg with Dry Scallop

sai bang xie (Mandarin)
　
Materials
Dry Scallop 20 g
Egg, use white only 6 pcs
Egg Yolk 1 pc

Seasoning
Evaporated Milk 4 tbsp
Salt 1/2 tbsp
Cornflour 1 tbsp
Sesame, Pepper dash

Sauce in a saucer
Fine-diced Ginger 1/2 tbsp
Vinegar 2 tbsp
　

Steps
1) Wash dry scallop, then soak into water for at least 2 hours, save water
2) Steam the dry scallop with one slice of ginger in a saucer, 1/2 hour
3) Tear the steamed dry scallop finely when they cool down
4) Whisk the egg white, add dry scallop and seasoning, whisk again
5) Heat wok, add 4 tbsp of oil , pour the egg white in whisking action
6) Stir fry in low heating until congeal and cooked, dish up
7) Add the uncooked egg yolk onto surface, serve with sauce

Remark
tbsp - table spoon
This food in Chinese Speech meaning - same like crabs
Dry Scallop purchased in dry-seafood store of China Town