Soak the scallops in 1/2 cup boiling soup
stock (or water), about 2-3 hours. Then steam another 1/2 hour. When
soft, shred the scallops with finger. Save the stock.
Cut turnips into 30 small balls with a
melon ball scoop.
Boil in water about 10 minutes. Drain and
soak in cold water.
Heat 4 tablespoons oil in frying pan, add
ginger and scallops.
Stir fry for a few seconds, then add
turnip balls, wine and all soup stock.
Cook about 1 minute over low heat.
Add salt and stir in cornstarch paste,
until thickened and blended.
Sprinkle 1 tablespoon hot cooking oil or
chicken grease.
