材料:
English (Stuffed Hairy Marrow with Minced Pork & Dried Scallop) :

    

        
5 taels minced pork (免治豬肉) 
        
2 water-chestnut, peeled (馬蹄)
   
   

        
1 dried black mushroom, soaked (冬菇)
        
3 hairy marrow (節瓜)
   
   

        
3 dried scallop (瑤柱)
        
1 egg white (蛋白)
   

調味料:
English:
Sauce:

    

        
100 ml chicken broth (雞湯)
        
1 teaspoon cornstarch (粟粉)
   

Seasoning:

    

        
½ teaspoon salt (鹽)
        
¼ teaspoon sugar (糖)
   
   

        
1 teaspoon light soya sauce (生抽)
        
1 tablespoon cornstarch (粟粉)
   
   

        
1 tablespoon water (水)
        
 pinch of pepper (胡椒粉)

   
   

        
 drops of sesame oil (芝麻油)
   

English:

1.	        

    

        
1.
        
 Rinse the dried scallops; place in a small bowl with 4 tablespoons chicken broth and 1 teaspoon ginger wine.  Steam over high heat for 20 minutes; remove and tear into threads.
   
   

        
2.
        
 Peel and dice the water-chestnuts; soak and dice the mushroom.
   
   

        
3.
        
 Mix the minced pork with seasoning, diced mushroom and water-chestnuts; leave aside for 10 minutes.
   
   

        
4.
        
 Peel and cut the hairy marrow into 12 pieces of 2-cm thick slices.  Scoop away the marrow in the centre to make a hole.  Stuff with minced pork mixture and to with dried scallop threads. 
   
   

        
5.
        
 Arrange the hairy marrow in a plate and steam over high heat for 15 minutes.  Remove and drain away any liquid.
   
   

        
6
 Heat 1 tablespoon oil, add all ingredients for the sauce and bring to boil.  Stir in the egg white until coagulated.  Ladle the sauce over the marrow and serve hot.