Soften the black mushrooms in warm water,
then cut into small cubes. Cut bamboo shoots, chicken and ham into cubes
Remove the ligament of chicken gizzard.
Cut them into small cubes. Cut shrimp into small pieces.
Soak the scallops in hot water, then steam
for about 1/2 hour until tender. Tear into shreds with fingers.
Dip the above prepared ingredients (except
scallop) in boiling water only 10 seconds then drain. The water should
be at a rolling boil.
Scrub the skin of a balanced, small ball
shaped winter melon. Remove the seeds, etc. from the inside. Carve the
rim into a zigzag pattern. If desired, carve a design on the skin. Put
the melon into a soup bowl. Steam for about 1/2 hour or until soft.
Put all the ingredients from #4 plus the
scallop with liquid into the melon bowl. Add salt, ginger, wine and soup
stock. Steam for 15 minutes. Sprinkle in some melted chicken oil and
serve in the big bowl. (Remove the ginger slices before serving).