4 oz. Pork, cooked.
2 oz. Pickled cabbage
1 lb. Bean curd.
3 cups clear broth.
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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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