Ingredients: 300g Austrian sea clam, 10g celery pieces, 10g dumpling sheets, 150g broccoli, 2 eggs, chopped scallions, ginger shreds, water chestnut powder, salt, gourmet powder, chicken essence, sugar, peanut oil, ginger wine

Recipe:

1. Fry the dumpling sheets into shapes with the help of printing moulds. Coat the Australian sea clams with a paste of salt, egg white and water chestnut powder and freeze in a refrigerator for half an hour.
2. Heat peanut oil and put in sea clams. Remove after they are done. Sauté chopped scallions and ginger shreds till fragrant. Then put in ginger wine, chicken essence, gourmet powder, sugar and sea clams. Make a paste with water chestnut powder and pour on 3-taste oil. Stir briefly.
3. Put the sea clams in the dumpling moulds and circle the cooked broccoli which centers the serving dish. Cover with an egg sunny-side up.