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Tofu and Tendons in a Sandpot


Tofu and Tendons in a Sandpot
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
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.

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