Scrub off all the white lime from the soaked sea cucumber.
Remove the innards and all sand thoroughly.
Put the sea cucumber in a saucepan and cover with cold water
Add the slices of ginger and spring onion and simmer for 1 hour.
Strain and refresh sea cucumber in cold water and thoroughly clean it again.
Put the cleaned cucumber in a bowl, add chicken stock, rice wine and salt and pour the bowl in a steamer. Steam for a further 1 hour until tender
Scrape the sandy skin off the soaked shark lips, then cut into pieces 3-4 cm long
In a saucepan, place 2 slices of ginger, 1 spring onion and some cold water.
Add the shark lips to the chicken stock, remaining ginger, spring onion, salt and rice wine and steam for 10 minutes. (Thicker shark lips may need to steam for up to 20 minutes until soft.)
Remove the coral and the outer black sacs from the scallops.
Season with ginger and shallot juice.
Heat up the carrot oil and add the bamboo shoots and Chinese mushrooms.
Then add the ginger, garlic, shallots and dried chilli and fry until fragrant.
Add the scallops, sliced carrot, sea cucumber and shark lips and fry for 2 minutes.
Add in rice wine, soy sauce and sugar.
Cook until the sauce has reduced to a coating consistency and the oil separates from the liquid.
Place on individual plates and garnish with deep –fried celery leaves and julienne of carrots.
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