1/2 lb. bean curd

2 cups vegetable oil

1/2 lb. pork

1 tbsp. sherry

3 tbsp. soy sauce

1 tbsp. minced scallion and ginger

1 cup clear broth

Several leaves baby Chinese cabbage

1 tsp. cornstarch

Salt to taste

To Prepare:

1. Cut the bean curd into pieces about 1/2 inch thick and fry in hot oil until golden yellow.

2. Partly cook the pork by boiling it in water about 15 minutes. Drain and mix with sherry and soy sauce. Fry the pork over a high heat until it is brown, then transfer to a lukewarm water bath.

3. Cut the pork into slices and place pork and bean curd slices at the bottom of a bowl one by one. Add minced scallion and ginger, soy sauce, sherry and broth. Simmer for about an hour. Transfer to a plate and boil the remaining soup with Chinese cabbage. Thicken the soup with cornstarch, season to taste, and pour over the pork and bean curd. Serve.


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