Dried scallop 2 tablespoons (soak with Shao Xing wine)
Shallot 1 pc
Garlic 2 cloves
Chicken broth 4 tablespoons
Shao Xing wine 1 teaspoon
Cornstarch water Little
1. Peel bottle gourd, cut in 6 thick pieces. Cover the lid and steam for 15 minutes.
2. Shred garlic and shallot. Heat the oil, stir fry garlic and shallot. Put in dried scallop, stir fry.
3. Put in fresh chanterelle, 2 Tablespoons of chicken broth, Shao Xing wine, salt and sugar, stir fry. Put in 2 more Tablespoons of chicken broth and boil in high heat. Put in sesame oil. Thicken the sauce with cornstarch water. Pour the sauce on bottle gourd.