POT ROAST BEAN CURD

Ingredients:

1/2 lb. bean curd 1/2 cup vegetable oil

5 oz. cooked pork

2 tbsp. sugar

1 onion

4 tbsp. sherry

2 tbsp. soy sauce

2 cups clear broth

Salt to taste

3 oz. chopped cabbage

1 tbsp. dissolved cornstarch

To Prepare:

1. Cut bean curd into rectangular pieces and fry in oil over a high flame until yellow on both sides.

2. Cut the pork into rectangular pieces.

3. Heat oil over a low flame and add sugar. When it becomes yellow, add pork, onion, sherry, and soy sauce and saute. Add bean curd, broth and salt. Bring to a boil then reduce to a low flame and stew for ten minutes. Again increase to high heat and simmer briskly, then add cabbage and stir. Add in cornstarch and serve when the sauce thickens.

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