Seasonings
200 g large shrimp, 150 g loofah (Chinese okra), 15 g cilantro sprigs, a little egg white.
Seasonings
Salt, chicken bouillon, white pepper, cornstarch, hoisin sauce, fermented bean curd juice, Shaoxing wine, stock, and sesame oil, all to taste.
Preparation
1. Trim both ends of the luffa, slice into rounds, then remove the flesh to create rings, soak in lightly salted water, drain well, and serve with hoisin sauce and fermented bean curd sauce in separate small dishes.
2. Peel and devein the shrimp, wash them clean, then marinate with a pinch of salt, cooking wine, chicken bouillon, egg white, and cornstarch. Refrigerate for 10 minutes, then remove the shrimp, squeeze out excess moisture, and thread each one through a luffa ring.
Steps
1. Add an appropriate amount of broth to the pot, then season with salt, cooking wine, white pepper, and chicken bouillon, and bring to a boil.
2. Gently add the shrimp rings to the pot and cook until they float to the surface and are just cooked through, then remove and place them into a soup bowl.
3. Skim off any foam from the broth in the pot, drizzle in sesame oil and stir to combine, then pour the broth into the soup bowl containing the shrimp rings.
4. Sprinkle with cilantro segments and serve with hoisin sauce and fermented bean curd sauce for dipping.