150g soft bean curds
100g vegetable hearts
fuzhu (dried bean milk cream in tight rolls)
100g fensi (vermicelli made from bean starch, etc.)
Scald and cut the bean curds into chunks, put in a bowl and pour hot water over them.
Drain off the hot water and repead.
Drain again and set aside.
Soak until soft the fensi and fuzhu, cut the carrots into strips.
Put the fensi, fuzhu and the carrot strips into a casserole, add the bean curds, pour in clear chicken soup, add condiments, bring to the boil, simmer, when flavored sprinkle with sesame oil.