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Pork With Fermented Bean Curd

1 1/2 c Chicken broth
1 1/2 c Water
1 1/2 lb Boneless pork (loin or butt) in 1" cubes
1 cl Garlic, mashed
1 tb Soy sauce
5 Scallions, rinsed, green parts only
2 Pcs fermented bean curd
3 tb Dry sherry

Bring liquids to a boil. Add pork, garlic, and soy. Reduce heat and simmer 30 min, skimming crud off occasionally. Slice the scallions into 1" pieces and dump them in. Add the bean curd and mash it around until it's incorporated in the sauce. Add sherry (if you use more bean curd, use less sherry; if you use less bean curd, use more sherry). Continue to simmer until pork is tender, 15 to 30 min more.

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