SEASONINGS:
2T oyster sauce, 1T sugar, 1/2T Shaoxing wine, some ground white pepper; 1/2T cornstarch.
PREPARATION :
1. Cut roast duck and arrange in a deep-bowl.
2. Rinse dried scallops and soak in water till soft; Remove; Arrange on a deep plate; Pour in the water used for soaking; Arrange a steaming rack into a deep wok; Arrange the plate on the steaming rack; Pour water into the wok till 1/4 height of the plate; Cover the wok with a lid; Steam over a high heat for 15 minutes; Turn off the heat; Remove; Tear dried scallops in shreds; Sprinkle on the roast duck.
3. Add seasonings to a bowl and mix well; Wrap with cling film; Steam for 20 minutes.
4. Rinse and blanch amaranth in boiling water for 3 minutes; Remove and arrange on the top of the roast duck and dried scallop shreds in the bowl.
5. Cover the bowl with a deep-plate and reverse as fast as possible so that the raost duck and amaranth buckle in the plate; Drizzle with the sauce from the step 3. Ready to serve.
