1/2 lb. bean curd
2 oz. minced pork
3 egg whites
2 tbsp. wheat flour
Salt to taste
1 tsp. sherry
2 tbsp. cornstarch dissolved in water
1 tsp. each scallion and ginger juices
2 cups vegetable oil
6 black fungus soaked in water
1 dried bamboo shoot soaked in water
1 cup clear broth
1 tbsp. soy sauce
1 tbsp. ham chopped To Prepare:
1. Mash bean curd and mix with half of the minced pork, egg whites, flour, salt, a little sherry and cornstarch, ginger and scallion juices. Roll into balls.
2. Heat oil in a pan over a high flame, flatten the balls with a spatula and put them in the pan. Fry on two sides until golden brown.
3- Heat a little oil in a pan over a high flame, add bamboo slices, fungus, sherry, broth, soy sauce, ham, pork, and bean curd balls. Simmer for two minutes. Add the dissolved cornstarch and serve.