Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    salmon steaks -- 1 1/2" thick
   8                    cloud ear black fungus
   2      cups          soaked bean thread noodles
   1      sq            pressed bean curd
   2      sprigs        Chinese parsley -- (or
                        slivered green onion)
   2      tablespoons   peanut oil
   2      slices        fresh ginger root
   1      clove         garlic -- sliced
   3      cups          chicken stock
   1      tablespoon    sherry
     1/4  teaspoon      salt
   1      pinch         white pepper
   4      drops         sesame oil
   1      teaspoon      red -- (sweetened) vinegar

Preparation:

Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed bean curd into 1/4" cubes. Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly sauté one steak at a time in aromatic oil until surface is firm. In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked. Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.