dried mushrooms soaked in water
peeled Chinese water chestnuts
Finely chop the squids, add condiments, stir evenly.
Cut the mushrooms, shrimps and water chestnuts into shreds, add to the squid mash and squeeze into balls.
Soak the scallops for 30 minutes, remove to a soup plate, add cooking wine, scallion and ginger, steam for 30 minutes, let cool, cut into strips.
Roll the squid balls in the scallop strips, steam for 10 minutes.
Boil chicken stock with MSG and salt, chicken with cornstarch and pour over the scallop balls.