1. Place dried scallops and water in a saucepan. Bring to a boil; then
simmer, covered, 2 hours.
2. Slice pork thin; mince scallion. Beat eggs. Add to pan and stir in well.
3. Simmer, covered, until done (about 30 minutes more). Season with salt
and serve.
NOTE: The mixture should have a mush-like consistency. If it seems to be
getting too dry in step 3, add more water.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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