Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Tofu and Tendons in a Sandpot

Pork

Tofu and Tendons in a Sandpot
Ingredients:
6 firm bean curd squares
4 ounces pork tendons, soaked in cold water for two hours
1/2 cup bamboo shoots, cut into one-inch pieces
10 shiitake mushrooms, soaked in one cup warm water, drained with liquid reserved, stems removed, and mushrooms quartered
2 Tablespoons Chinese wolfberries (Lychii chinensis)
3 cooked chicken thighs, each cut into one-inch pieces
4 cups chicken broth
1 Tablespoon dried shrimp
4 leaves spinach or other green
2 scallions, cut into one-inch pieces
1/2 teaspoon salt or one tablespoon of thin soy sauce
1 Tablespoon black vinegar
Preparation:
1. Dice beancurd into one-inch pieces.
2. Simmer pork tendons for one hour, cut into one-inch pieces.
3. Put all the ingredients except the vinegar into a sandpot and bring to the boil on medium heat. Reduce heat and simmer covered for one hour.
4. Add vinegar and simmer another half hour, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720