1 lb. bean curd
2 tbsp. cooking oil
2 oz. minced pork
1/2 oz. minced dried cabbage 1 oz. minced shrimp 1 tsp. sherry
3 cups clear broth
1 tsp. soy sauce
1 tbsp. cornstarch mixed with water
1 tbsp. scallion slices
1 tsp. sesame oil Salt to taste To Prepare:
1. Cut the bean curd into cubes and parboil. Beat the eggs and set aside for later use.
2. Heat the oil over a high flame until it smokes. Stir-fry the minced pork for two minutes. Add the dried cabbage, shrimp, sherry, broth, soy sauce, salt and bean curd. Bring to a boil, put in cornstarch to thicken. Boil again, pour the egg over the soup and stir. Boil and garnish with scallion. Sprinkle sesame oil.