Steam

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.

1.Boil the green vegetable and carrots for other use.

2.Slice the Orchid Brand Oyster Flavored Conch, put the Chinese
cabbage and the sliced conch into the bowl, cover it with
wrapping papper. (save up the oyster sauce in conch package to
make the sauce)

3. Steam it for 20-30 minutes.

4. Upside down the bowl into plate, decorate the steamed conch
with green vegetables and carrots.

5. To thicken and boil the oyster sauce in Step 2.

6. Pour the sauce onto the conch. Your "Conch with Chinese
Cabbage" would be ready to serve.

1.Place Locos in the botton of a bowl in order, put bamboo shoot on it.
2.Add oyster sauce stock in bowl and seal to steam for 15 minutes.
3.Place Bak Coy in order to make a circle.
4.Turned the bowl on top of Bak Coy to serve.