1/2 lb. bean curd
2 egg whites
1 oz. fish meat mashed
1 oz. chicken meat chopped fine
1 tbsp. cornstarch dissolved in water
1 tbsp. sherry
Salt to taste
1 tsp. baking soda
2 cups vegetable oil 1/2 cup clear broth
A piece of dried bamboo shoot soaked in water
1. Mash bean curd, mix with egg whites, mashed fish, chicken, cornstarch, sherry, salt, and soda.
2. Roll the mixture into balls and fry in a preheated oiled pan over a medium flame until golden brown.
3. Bring the broth to a boil, add bean curd balls, bamboo, cabbage hearts, and salt and cook for 15 minutes. Add the remaining cornstarch and serve.