SALTED PORK AND BEAN CURD

Ingredients:

1 lb. bean curd

1 piece of bamboo, cooked

4 oz. salted pork, cooked

4-6 leaves of tender Chinese cabbage as a garnish

2 cups clear broth

1 tbsp. sherry

1 tsp. chopped scallion and ginger

1 tbsp. sesame oil

Salt to taste

To Prepare:

1. Dice bean curd. Cook in boiling water for half an hour until they are honey-combed, drain.

2. Cut cooked bamboo and salted pork into slices. Cut the Chinese cabbage into sections.

3. Combine broth, sherry, salted pork, bean curd, bamboo, chopped scallion and ginger in a pan to cook over a high flame. Bring to a boil and simmer for half an hour until the bean curd floats. Add Chinese cabbage, cook for a couple of minutes, season to taste. Transfer to a separate plate, sprinkle with sesame oil and serve.

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