Ingredients:
– Shredded bean curd: appropriate amount
– Cured pork: appropriate amount
– Spring onions: 5 stalks
– Minced ginger: appropriate amount
– Water: appropriate amount
– Salt: 1 spoon
– Light soy sauce: 1 spoon
– Chicken broth concentrate: 1 spoon
– White pepper: appropriate amount
– Poached eggs: 3 pieces
Instructions:
1. Prepare all ingredients. If garlic is unavailable, use spring onion whites for aroma.
2. Rinse dried shredded bean curd with water and drain.
3. Heat oil in a pan over medium heat and sauté spring onion whites until fragrant.
4. Remove the sautéed spring onion whites.
5. Add minced ginger and cured pork, stir-frying until aromatic.
6. Cook until the fat renders from the cured pork.
7. Pour cold water into the pan, add shredded bean curd and vegetables, then boil for 10 minutes over medium-high heat.
8. After cooking, add 1 spoon of salt.
9. Add 1 spoon of light soy sauce.
10. Season with an appropriate amount of white pepper.
11. Incorporate a small amount of chicken broth concentrate.
12. Mix in spring onions and serve. The dish is savory and delicious. Note: Poached eggs were omitted from the photo.
Cooking Tips:
– Dried shredded bean curd does not require pre-soaking.
– Cook the shredded bean curd directly in cold water.
– Fresh pork strips can substitute cured pork if unavailable.
Cooking requires skill. Each of my recipes includes helpful tips. Search for ‘Hubei cuisine’ to explore my full collection.
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