500g vegetable marrow, 150g scallops (12 pieces), 15g black moss, 50g garlic, 150g broccoli, salt, sugar, chicken essence, water chestnut powder

RECIPE

1. Peel the marrow, knife it into chess-shaped pieces, scoop out a round hole in it, scald them in boiling water for 2 minutes.
2. Clean and steam the scallops for 3 hours, then put them in the holes of the marrow pieces, fry the garlic until it looks golden, place it in a dish, steam it for 15 minutes.
3. Knife the broccoli into small pieces, saute them to be done, then place them in the centre of the dish.
4. Clean the black moss, steam them with the soup of chicken essence, sugar, salt for 20 minutes, then remove water and place them around the broccoli.
5. Braise the water chestnut powder with little dark soy into a golden paste, then pour the paste on the scallops.