Bean Curd in Earthen Pot Recipe
Stewed Dishes Recipes

Ingredients:

1
9 oz
2 lbs
1 tbsp
1/2
1/2 can
3 cubes
3 oz
1 bunch
1 tsp
1 tsp
2 tbsp
1 tsp
1 tsp
1 tbsp
1 cup

chicken leg
pork tendon (wet)
Chinese chard
dried shrimp
pig's tripe
mushrooms
bean curd
ham
bean threads
MSG
salt
lard
black pepper
cornstarch
chicken grease
soup stock

Directions:

1. Cut chicken leg into pieces, scald chicken pieces and pork tendon in boiling water to remove blood.

2. Remove leaves of vegetables and retain stem, score. Scald in boiling water for 1 minutes, remove and cool in cool water.

3. Cut wet tendon into two sections.

4. Clean dried shrimp and soak in water.

5. Cook pig tripe thoroughly till it can be pierced by chopsticks, then cut into pieces (about 2 1/4 inches long and 1 inch wide).

6. Split each mushroom.

7. Quarter each bean curd.

8. Boil ham and slice into pieces.

9. Soak bean thread in cold water for a while.

Methods:

1. Place chicken leg, vegetables stems, wet pork tendon, dried shrimp, pig tripe, mushroom, bean curd, and ham in the earthen casserole, add 1 tsp MSG, 1 tsp salt, 1 cup soup stock, and 2 tbsp lard, 1 tsp black pepper to the earthen casserole, simmer over low heat about 25 minutes before removing, add bean threads.

2. Mix 1 tbsp cornstarch with 2 tbsp water add 1 tbsp chicken grease then pour in and serve.