雲耳絲瓜肉片湯

Ingredients

• black fungus pinch

• angled luffa 1 lb

• lean pork 8 oz

• shredded ginger 1 tbsp

Seasonings

• light soy 1 tsp

• sugar 1/2 tsp

• cornflour 1 tsp

• pepper pinch

Method

1. Soak black fungus well. Tear into flowerets. Scald and rinse in cold water.

2. Wash lean pork and slice. Marinade with seasonings for 20 minutes.

3. Peel and clean angled luffa. Cut diagonally into thick pieces.

4. Bring 4 cups of water to the boil. Add black fungus and ginger. Boil again. Parboil for 10 minutes. Put in lean pork and angled luffa. Parboil until cooked. Season with salt. Serve.

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