1 lb. bean curd
2 cups vegetable oil (14 cup consumed)
2 cups broth
1 tbsp. sherry Salt to taste
1 tbsp. chopped scallion and ginger
1 tbsp. shrimp eggs
6 dried mushrooms soaked in water A piece of bamboo shoot A piece of ham, shredded
1. Dice bean curd and fry in oil over a high flame until golden brown. Remove and drain.
2. Combine broth, sherry, salt, chopped ginger and scallion, shrimp eggs, mushrooms, bamboo, ham, and bean curd in a pan and bring to a boil. Simmer for ten minutes, and transfer to a big bowl. Dip into hot chili sauce while eating.