Directions

• Soak the dried mushroom and scallops for 2 hours in hot boiling water. Reserve the soaking liquid
• Dice the pork, the chicken, the ham, and the bamboo shoots. Get the reconstituted mushrooms into a small dice, cut each shrimp into three pieces, and cut the scallop into 4-5 small pieces.
• Marinate the shrimp with ¼ tsp salt and a ½ tsp cornstarch, the chicken and pork is mixed together and marinated with ¼ tsp salt, ½ tsp cornstarch, and also a ½ tsp sugar.
• For sauce/seasoning liquid, mix three tbsp of that reserved soaking water, ½ tsp salt, 1 tsp sugar, and the stock concentrate, liaojiu, and MSG.
• Longyau – get that wok piping hot shut off the heat, add in your oil (here we use lard as the cooking oil), and give it a thorough swirl to get a nice non-stick surface.
• Fry the shrimp on medium-high heat for 1 minute then take them out and set aside
• Add in the chicken and pork on medium-high heat for 1 minute. Then add dried mushrooms and scallops, fry for 30 seconds. Add ham, fry for another 30 seconds and add peas and bamboo shoots to the mix. Fry for another 1 minute.
• Add the seasoning liquid and turn the heat to high.
• Once it is boiling, take everything out.
• Rinse the wok and then longyau.
• Add two whisked eggs and fry for 2 minutes.
• Add in the rice. Fry by pressing down on the rice with the spatula to break down the clumps and scraping and pulling up from the bottom to prevent sticking.
• Add the fried ingredients, fry until the water evaporates.
• Add shrimps and green onions.
• Mix, shut off the heat, serve!