• 6 pieces of fresh layered bean curd skin/生豆包 sheng dou bao (defrost, cut into halves, fry till fragrant, dish out, drain and set aside)
  • 1/2 cup of black soya beans
  • 2 black fungus/黑木耳 hei mu er (soak in water till tender, cut into small pieces and set aside)
  • 1 ginger (slice)
  • 6 shiitake nuggets/vegetarian mutton nuggets (defrost)


  • 1/2 cup of black vinegar
  • 3 tablespoons of sugar
  • 1 tablespoon of vegetarian oyster sauce


  • Bring 1/2 pot of water to a boil.
  • Add black beans and simmer over low heat for 30 minutes.
  • Add fried layered bean curd skin + black fungus pieces + ginger slices + shiitake nuggets + black vinegar and simmer for 10 minutes.
  • Lastly, add sugar + vegetarian oyster sauce, stir well and serve.