Ingredients
300 g live large shrimp, 100 g each of pumpkin, carrot, and Chinese green asparagus lettuce.
Seasonings
1 teaspoon salt, 1/2 teaspoon MSG, 1000 g (about 4 cups) clear broth, and a drizzle of scallion oil.
Steps
1. Peel and devein the large shrimp, remove the sand vein, and take only the clean shrimp meat. Rinse, drain, and finely chop into a paste, then shape into small balls. Peel the pumpkin, asparagus lettuce, and carrot, wash them, and scoop into small balls.
2. Bring the clear broth to a boil in a pot, first add the shrimp balls, pumpkin balls, carrot balls, and asparagus lettuce balls and cook briefly, then add salt and MSG and cook for about 8 minutes until tender, then drizzle with a little scallion oil and serve.