3 oz. celery
6 oz. bean curd
1 cup vegetable oil
1 oz. shredded pork
6 pieces fungus, soaked in water
1 cup broth
Salt to taste To Prepare:
1. Press celery with the back of a knife then cut into 3 cm. sections.
2- Shred the bean curd. Fry in hot oil until it turns yellow.
3. Heat 2 tbsp. oil over a high flame. Add pork and saute. Add the fungus and celery. Then add broth, salt, and simmer until the bean curd is tender.