🟢材料：
乾瑤柱１００克
蒜頭６０克
西生菜１個
薑１塊
糖 1/４茶匙
蠔油 1茶匙
老抽 1茶匙
紹興酒 適量
🟢做法：
1️⃣蒜頭炸至微黃撈出備用。
2️⃣瑤柱炸（約３０秒)至微黃撈出放大碗中，加入雞湯或熱水，２片薑及少許紹興酒，大火蒸５０分鐘，把炸蒜頭放在瑤柱面再蒸多１０分鐘。
3️⃣西生菜灼熟備用。
4️⃣倒出大碗內的瑤柱水，加入灼過的生菜，倒扣碟上。
5️⃣ 瑤柱水加入1/４茶匙糖，１茶匙蠔油，１茶匙老抽勾芡，淋上瑤柱面。
🟢Ingredients:
Dried scallops - 100g
Garlic - 60g
Iceberg lettuce - 1 head
Ginger - 1 piece
Sugar - 1/4 teaspoon
Oyster sauce - 1 teaspoon
Dark soy sauce - 1 teaspoon
Shaoxing wine - as needed
🟢Cooking Directions:
1️⃣ Fry the garlic until lightly browned and set aside.
2️⃣ Fry the dried scallops (for about 30 seconds) until lightly browned and place them in a bowl. Add chicken broth or hot water, 2 slices of ginger, and a little Shaoxing wine. Steam for 50 minutes. Add the fried garlic on top of the scallops and steam for another 10 minutes.
3️⃣ Blanch the lettuce and set aside.
4️⃣ Pour out the broth from the bowl with the scallops, add the blanched lettuce, and invert onto a plate.
5️⃣ Add 1/4 tsp of sugar, 1 tsp of oyster sauce, and 1 tsp of dark soy sauce to the broth, and thicken it with cornstarch. Pour the sauce over the scallops and lettuce.
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