1 lb. bean curd
Vegetable oil to saute the meat
1 oz. cooked shredded pork
1 tbsp. sherry
1 cup clear broth
10 pieces edible fungus shredded and steeped
20 day lilies soaked in water
1/2 oz. cooked shredded bamboo shoots
2 tbsp. each minced scallion and ginger
1 tbsp. shelled shrimp
Salt to taste
1 tbsp. soy sauce
2 tbsp. cornstarch dissolved in water Hot pepper to taste
1. Steam bean curd for 3 minutes and remove. Cut half of the bean curd into strips and half into big thin pieces. Fry the big thin pieces until brown and then cut them into strips as well.
2. Heat oil in a pan over a high flame and saute the meat with a little sherry. Pour in broth, fungus, day lilies, bamboo shoots, scallion, ginger, bean curd, salt, soy sauce and shelled shrimp. Bring to a boil and then add the cornstarch, and finally sprinkle with pepper powder.