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2 Salmon steaks, 1 1/2" thick
1 Clove Garlic, sliced
8 Cloud ear black fungus
3 c Chicken stock
2 c Soaked Bean thread noodles
1 tbsp Sherry
1 Sq. pressed beancurd
1/4 tsp Salt
2 Sprigs Chinese parsley (or Slivered green onion)
1 pinch White pepper
4 Drops sesame oil
2 tb Peanut oil
1 tsp Red (sweetened) vinegar
2 Slices fresh ginger root

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 sauté 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.
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. Serves 2

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