2 lb. bean curd

3 oz. minced pork 1/2 cup vegetable oil

1/2 oz. minced pickled cabbage 1 tsp. sherry 1 tsp. soy sauce

A pinch each of salt, minced scallion and sugar

1 egg white

2 mushrooms

2 oz. carrot 1/2 cup broth

1 tsp. cornstarch dissolved in water

1 tsp. chicken fat A few leafy greens

To Prepare:

1. Cut bean curd into 4 inch squares. Make a hole on one side of the bean curd.

2. Stir-fry pork, pickled cabbage, sherry, soy sauce and scallion over a high flame. Fill the holes with the mixture and spread egg white on top. Cover the hole with bean curd and cover with soy sauce.

3. Cut mushrooms and carrots as desired for garnish.

4. Add salt, sugar, to the broth, boil and add the cornstarch solution. Bring to a boil and pour over the bean curd. Sprinkle with chicken fat. Garnish the dish with greens mushrooms and carrots and serve.


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