A story has been passed down that this dish was invented by Su Dongpo, a great writer of the Song Dynasty. So we call it Dongpo Doufu.‚
1/2 lb. bean curd
1 tbsp. flour
2 cups vegetable oil
1/2 cup clear broth
4 leaves, leafy green vegetable
6 dried mushrooms soaked in water
3 tbsp. cooked bamboo shoots
2 oz. slices cooked ham
2 tbsp. each minced scallion and ginger 1 tbsp. sherry Salt to taste
1. Cut bean curd into rectangular pieces, coat with a little salt and flour. Fry in hot oil until the pieces become yellow, then drain.
2. Fleat oil over a high flame, add broth, bean curd, greens, mushrooms, bamboo shoots, ham and all seasonings and simmer over a low flame for 2 minutes. Then increase heat and boil until the liquid evaporates.