| Ingredients: | |||
| Soya Bean Sheet | 1 pcs | Black Moss | Suitable |
| Dried Scallop | 2 | Lettuce (shredded) | Suitable |
| Tangerine Peel (chopped) | 1 tsp | Preserved Turnip | Some |
| Minced Dace | 200g | Rice & Water | Suitable |
| Marinade for Rice: | Marinade: | ||
| Preserved Egg (mashed) | 1/2 | Salt | 1/3 tsp |
| Salt | 1 tsp | Water | 2 tbsps |
| Oil | 1 tsp | Cornflour | 1 tbsp |
| Sesame Oil | Dash | ||
| Pepper | Pinch | ||
| Seasonings: | |||
| Salt | 1 tsp | Pepper | Pinch |
| Light Soya Sauce | 1 tsp | ||
| Method: | |
| 1. | Soak dried scallop and black moss separately. Rinse them and tear scalop into shreds. Scald black moss, rinse and squeeze out its moisture. Trim briefly. |
| 2. | Blend minced dace, tangerine peels, black moss and marinade into a paste. Knead into fish balls. |
| 3. | Cut soya bean sheet into small pieces and soak until soft. Rinse and drain it. Rinse and drain rice. Add in marinade and marinade for 10-15 mins. |
| 4. | Boil some water and add in rice, soya bean sheet and shredded fried scallop. Boil over high heat for 1 1/2 hours into a congee. |
| 5. | Put the fish balls into the congee and boil until its' done and floated. Add in seasonings and shredded lettuce. Sprinkle with preserved turnip. |
| Tips: | |
| 1. | Blend the minced dace clockwise. |