1. Wash dry scallops clean, tear up into strips.
2. Half-boiled the Frozen Scallops. (Kept the boiling water.)
3. Mix well the egg and stock at 1:3 ratio. Add some salt into
it then steam it for about 8-10minutes.(leave the lid for about
a half inch open to let the steam come out)
4. Add the fozen callpos, dry scallops, and the gingko into the
steam egg, steam for another 3-4minutes.
Frozen Scallpos, Dry Scallops, Gingko, Egg, Soup Stock