Salted Pork And Bean Curd


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.

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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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