ingredients
- 250 gr lean pork cutlet
- 100 gr dried beancurd
- 1 tablespoon Tianjin preserved vegetable (optional)
- 1/2 tomato
- 300 gr (1 pc) carrot
- 1/2 tablespoon salt
- 1/2 tablespoon light soy sauce
- 2 litres water
instructions
- Cut carrot and pork cutlet in bite sizes
- Soak dried beancurd in a pan of cold water till soft / pliable. Cut them lengthwise, 2″ in length.
- Fill a saucepan of 2 litres of water. Add in the meat. Boil the pan in high heat.
- After the water boils (this will take 5 minutes), add in half of tomato (whole), carrot, salt and light soy sauce.
- Turn down the heat to a simmer and cover for 20 minutes.
- Add in the soaked beancurd skin and preserved vegetable.
- Check on taste, if not salty, add some more salt.
- Serve warm with other dishes
