250g bean curd
4 egg whites
1 cup milk
1 cup green soya beans
50g ham
1 cup chicken soup
Salt to taste
1 tsp gourmet powder
50g pig fat
1 cup water
1 tsp chestnut powder

Bean Curd Soup

1. Purify the bean curd by passing it through a sieve, put it in a tureen, add milk, gourmet powder, water chestnut powder and stirred egg whites, then mix them up.
2. Peel the green Soya beans, separate them into halves. Knife the ham into round chips whose diameter is 6mm.
3. Keep 8 wine cups ready, coat each cup with pig fat, put the mixed bean curd in the cups, place each green Soya bean half on the bean curd mixture in each cup, and also a ham chip at the center, then steam them for 5 minutes over a gentle fire, take them out.
4. Pour the braised chicken soup with salt, gourmet powder in the tureen, then place in the steamed bean curd mixture.