Clay Pot Bean Curd Vegetables Recipe

Clay Pot Bean Curd Vegetables Recipe

9 bean curd squares

1 large carrot

15 dried Chinese mushrooms (soaked)

4 stalks spring onions

60 g canned bamboo shoots

40 g cloud ear fungus (soaked)

100 g chicken meat (sliced)

9 cups water

soy sauce to taste

vinegar to taste

Method:

Dice or slice the bean curd. Scrape the carrot and sliced thinly. Drain the mushrooms and cut each into 4 parts. Drain the cloud ear fungus. Slice the bamboo shoots thinly. Put water in a clay pot and bring to boil. Put in the carrot, mushrooms, spring onions, bamboo shoots, fungus and liver. Boil for 15 minutes. Season to taste with soy sauce and vinegar. Serve.