3 boxes of bean curd
100 g minced pork
50 g ham
1 egg white
1 cup dried mushrooms
50 g chicken breast meat
1/4 cup flour
1/2 cup Chinese cabbage hearts
1 tsp gourmet power
1 tsp starch
Salt and pepper to taste
1 tbsp rice wine
1 cup delicious soup

Bean Curd Balls

1. Stir the bean curd into mash, wrap it with a piece of gauze, then squeeze water from it. Put in the egg white, flour, starch, bits of salt, pepper, and mix them up.
2. Put some water, egg white, salt, gourmet powder, rice wine in the minced pork, then mix them up.
3. Deep-fry the bean curd balls stuffed with the minced pork mixture in hot oil. When the bean curd balls float on oil, turn them with a ladle until they look golden, take them out with a net ladle and let oil drop, then dip them in water to eliminate oil smell.
4. Braise the cleaned Chinese cabbage hearts in water to be half done, take out and put them in cold water. Scald the dried mushrooms in boiling water, then slice them and also ham and chicken breast meat.
5. Boil the soup, put the bean curd balls, sliced ham and chicken meat in it.
6. When the soup is braised to be thick, put in the dried mushrooms, pepper, salt, gourmet powder, cabbage hearts to braise for a while, then put in little starch to make a thin paste.
7. Finally remove them and place in a dish and serve.