4 oz. pork, cooked

2 oz. pickled cabbage

1 lb. bean curd

3 cups clear broth

1 tbsp. rice wine or sherry

1 tsp. chopped scallion

Salt to taste To Prepare:

1. Cut pork into thin slices. Soak salted cabbage in hot water. Dice the bean curd and cook in water for half an hour until it is honey-combed. Remove and drain.

2. Mix broth, pork, salted cabbage, bean curd, salt, wine in a pan, bring to a boil, and simmer for half an hour. Increase heat, season to taste, add chopped scallion, and serve on a plate.


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