2 lb. bean curd
1/2 lb. spareribs
4 cups clear broth
5 tbsp. soy sauce
1 tbsp. rice wine or sherry
2 tbsp. sugar
1 scallion cut into sections
2 slices fresh ginger To Prepare:
1. Cook bean curd in cold water in a pot until it becomes honey-comb like. Drain and cool.
2. Combine bean curd, spareribs, broth, soy sauce, wine and sugar in a pot and bring to a rapid boil. Lower heat and simmer for half an hour. Set aside to cool.
3. Cut the bean curd into slices. Garnish with scallion and ginger and serve as a cold dish.