|
8
1
12
4
60 g
30 g
100 g
8 cups |
bean curd squares
medium carrot
dried Chinese mushrooms, soaked
stalks spring onions
canned bamboo shoots
cloud ear fungus, soaked
chicken liver
water
soy sauce to taste
Chinese brown vinegar to taste |
Method :
-
Slice or dice the bean curd and set
aside.
-
Scrape carrot and slice thinly.
-
Drain mushrooms and cut each in
half.
-
Thinly slice bamboo shoots.
-
Drain cloud ear fungus.
-
Clean and slice chicken liver.
-
Bring water to boil in a clay pot
and put in the carrot, mushrooms, spring onions, bamboo shoots,
fungus and liver.
-
Boil for 10 minutes.
-
Season to taste with soy sauce and
Chinese brown vinegar.
Serves 4 - 6
|
Want to
know more about ?
Subscribe
to our newsletter.
|
 |