lh lb. bean curd
3 oz. minced pork
2 tbsp. minced dried shrimps
6 dried mushrooms soaked in water and minced A pinch of minced cooked ham and minced cooked bamboo shoots Salt to taste
1 tbsp. each minced ginger and scallion
2 tbsp. cornstarch
2 tbsp. sherry
1 tbsp. sesame oil Half a winter melon
1 cup clear broth
2 tbsp- chicken fat
1. Dice bean curd and parboil. Drain. Mix with pork, shrimp, mushroom, ham, bamboo shoots, salt, ginger, scallion, cornstarch, sherry and sesame oil.
2. Carve flowers on winter melon skin. Remove the seeds and fill with the bean curd mixture. Add broth and steam for 20 minutes. Add chicken fat and serve.