Yangzhou poached pressed tofu threads

• 1 cup Yangzhou dried tofu threads
  
• 1/2 cup needle mushrooms or shiitake mushrooms
  
• 1/4 cup fresh or pickled winter bamboo shoots
• 10 small slices of Jinghua prosciutto
  
• 1/4 cup wood-ear, revived by boiling for 30 minutes
  
• 1 small piece fresh ginger
• 4 green onions
  
• 1 egg
• 1 cup chicken broth
  
• 1 tbs soy sauce
• 1 tbs rice wine
• 1 tbs cooking oil
• salt, sugar
• radish sprouts ( garnish)
  

1. cut all ingredients into thin thread size.
2. heat a tsp oil in a pan, beat the egg and add it to the pan, spread the egg and form a thin layer. remove from stove, take the egg sheet out carefully and cut it into thread size.
   
3. rinse the tofu threads in hot water, drain. add 3/4 cup chicken broth to a pot, add tofu threads, add a little water, cover and simmer over low heat for a hour.
   
4. heat 1 tbs oil in a pan over medium heat, add mushrooms, add soy sauce and rice wine, saute for 2 minutes
   
5. add the rest of the ingredients to the pan, add 1/4 cup chicken broth, turn to low heat and simmer for 10 minutes
   
6. take the tofu threads out from the broth, put into a big bowl to form a mound
   
7. spoon out the mixture in the pan and arrange it around the tofu thread mound. slowly pour the broth into the bowl.
   
8. garnish with ginger threads and radish sprouts, serve hot.