Ingredients: 400g dried bean curds (purely made of soybeans), 50g cooked chicken shreds, 25g cooked ham shreds, refined salt, Shaoxing wine, gourmet powder, done lard, chicken broth, stock

Recipe:

1. Slice each dried bean curd into thin pieces (about 15), and knife them into long shreds 3.5 cm long. Marinate them in boiling water (add little salt) for 3 times at intervals of 1 hour. Rinse them and take out to drain off water.
2. Put 40g cooked lard in a heated wok. When the lard is hot, add 500g chicken broth and stock. Put in dried bean curd slices and dried shrimp and bring to a boil over a strong fire. Add wine and salt and braise for 15 minutes over a weak fire to expand the dried bean curd slices with the gravy.
3. After a boil, put the dried bean curd slices in a tureen. Place the cooked chicken slices and ham shreds on them.