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

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.