6 oz. bean curd
2 tbsp. cooking oil
1 oz. minced pork
2 cups clear broth
10 dried day lilies soaked in hot water and cut into sections
6 pieces of fungus soaked in hot water and cut
2 tbsp. soy sauce
2 tbsp. cornstarch mixed with water
1 tsp. sesame oil
A pinch of scallion slices
Salt to taste To Prepare:
1. Cut the bean curd into cubes and scald.
2. Stir-fry minced pork over a high flame and add broth, bean curd, day lilies, fungus, soy sauce and salt. When the bean curd becomes honeycomb-like and floats to the surface, add cornstarch and stir. Sprinkle with sesame oil and scallion when the soup boils again and serve.