2 pcs. (about 2 cupfuls) beancurd
1 tablespoon dried shrimps
1 lb. Chinese cabbage (the leafy head)
3 tablespoons white and clean lard
1 tablespoon wheat flour
2/3 teaspoon salt
1 tablespoon cooking wine
1/3 teaspoon gourmet powder
a pinch of pepper
1) Cut beancurd into pieces of inches and soak it with boiling water in a small pot.
Wash dried shrimps with cold water and then plump them in warm water.
Tear up cabbage leaves into large pieces.
2) Heat fry-pan on fire. Put in lard and move around pan so that the lard covers the bottom evenly. Remove pan from fire and add wheat flour. Stir-fry flour on low heat till the big bubbles it produces become small ones. Pour in 3.1/2 cups of boiling water. Bring to a boil on high flame. When the stock becomes creamy, pour it in a clay pot or casserole. Then bring this to a boil on fire. Add beancurd (drained), soaked shrimps (together with soaking water), cabbage leaves, salt, cooking wine, gourmet powder and pepper. Boil for 15 minutes and it will be ready.
(1) Thin slices of pre-boiled fat pork may be added (to be simmered in the stock for a little while before beancurd is put in), and the dish will be "White Pork in Clay Pot".
(2) For improved taste, the addition of winter bamboo shoots (cut in slices) and winter mushrooms is recommended.