Ingredients
160 g mandarin fish fillet, 12 large dried shrimp, half a catty (about 300 g) of loofah (Chinese okra), 1 can of clear chicken broth, 1 cup of water.
Seasonings
Salt 1/4 teaspoon, cornstarch 1 teaspoon, egg white 1 tablespoon, ginger 4 slices, sesame oil, salt, and white pepper to taste.
Instructions
1. Rinse the mandarin fish fillet, pat dry, then butterfly-cut it and mix with the marinade for about 10 minutes; rinse the large dried shrimp, place on a plate with 1 slice of ginger, and steam over water for 5 minutes until soft; peel the loofah (Chinese okra), rinse, and set aside.
2. Heat 4 tablespoons of oil, stir-fry the fish slices until they just change color and are cooked through, then remove. Using the remaining oil, sauté the ginger slices and loofah until softened. Add chicken broth and water, bring to a boil, and cook until the loofah is tender. Stir in the steamed dried shrimp and fish slices, mix well, add seasonings, and serve.