Dried beancurd pork barley soup - fu jook tong

Ingredients

• A
• pork neck - parboil first
• dried shitake mushroom - soak until soft
• gingko nuts
• pearl barley
• garlic
• B
• dried bean curd sticks -break into desire size break into bits for creamy texture - soak until soft.

You may like

Vegetarian risotto with sun-dried tomatoes and mushrooms

Preparation

• In pot of boiling water add ingredients A, bring to boil again then let it simmer for 20 minutes.
• Add B , the softened beancurd sticks. Simmer for 30 minutes on low flame.
• Seasoning : salt , white pepper , and oyster sauce.