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.
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Chopped scallion and ginger.
1 tbsp. Sesame oil.
Salt to taste.
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.