100g salted vege
2 pcs white beancurds (I use Japanese white tofu for this time)
100g pork (marinade with some soy sauce and corn flour)
4 slices ginger
2 wet plums
1 stalk spring onion (sectioned)
1 tablespoon soy sauce
1 tsp sugar
1. Heat up some oil and stir fry the salted vege for about 2 minutes.
2. Then pour in 1 big soup bowl of water. Put in the pork, ginger, tomatoes and wet plums. Bring to boil for about 20 minutes.
3. After that, insert the seasoning, white beancurd and spring onion. Bring to boil for about 5 minutes more. Dish up and serve.