Preparation:
Wash and soak mushrooms in warm water for 30 minutes. Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil. Cover and set aside.
Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil. Deep-fry bean curd squares until brown; drain.
Cut bean curd squares in half diagonally. Use paring knife and spoon to make hollow pocket in bean curd. Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch. Deep-fry each piece until face is brown and crusty; drain.
Combine chicken broth, stuffed deep-fried bean curd, whole mushrooms and peas in clay pot. Bring to boil, cover, reduce heat, and simmer for 10 minutes. Uncover, return to boil, and thicken soup slightly with cornstarch paste. Add salt and pepper to taste. Serve. |
