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| 2 | Salmon steaks, 1 1/2" thick |
| 8 | Cloud ear black fungus |
| 2 Tasse | Soaked bean thread noodles |
| 1 | Sq. pressed beancurd |
| 2 | Sprigs Chinese parsley (or |
| | Slivered green onion) |
| 2 Esslöffel | peanut oil |
| 2 | Slices fresh ginger root |
| 1 | Clove garlic sliced |
| 3 Tasse | chicken stock |
| 1 Esslöffel | sherry |
| 1/4 Teelöffel | salt |
| 1 Prise | white pepper |
| 4 | Drops sesame oil |
| 1 Teelöffel | Red (sweetened) vinegar |
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Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes.
Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil. Garnish with parsley.
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