Ingredients

  • Sixty Years 200 grams
  • Sea shrimp 100g
  • Luffa One
  • Garlic Appropriate amount
  • Old ginger Appropriate amount
  • Chili Appropriate amount
  • Onion Appropriate amount
  • Cooking wine Appropriate amount
  • Pepper Appropriate amount
  • Salt Appropriate amount

Steps

Luffa Soup

1. Prepare raw materials in advance

Luffa Soup

2. Soak the sixty-year-old beetle in salt water and let it spit out some sand

Luffa Soup

3. Peel the loofah and cut it into 3-5 cm segments; chop the garlic and ginger; cut the green onion into flowers; cut the pepper into slanted blades and set aside

Luffa Soup

4. Put the shells into boiling water and boil them until the shells are fully opened. Take them out and rinse them repeatedly in clean water to flush out all the sand as much as possible

Luffa Soup

5. Heat oil in the pot, add garlic, ginger and chili and stir-fry until fragrant

Luffa Soup

6. Stir-fry until fragrant and then put on the flower armor

Luffa Soup

7. Pour appropriate amount of cooking wine to remove the fishy smell

Luffa Soup

8. Then pour water, wash the shrimps and cook the soup

Luffa Soup

9. After the water is boiled, add the loofah and cook. Sprinkle pepper and salt to taste before serving.

Luffa Soup

10. When the finished product is out of the oven, sprinkle with chopped green onion and enjoy it beautifully

Tips

  1. 1. The sixty-year-old beetle must spit out the sand, otherwise it will affect your mood when you eat it. Soak it in salt water first, then put it into boiling water and boil it. After the shell is fully opened, wash it several times with clean water
  2. 2. In order to preserve the shrimp, you can blanch it in boiling water after buying it, and then put it in the refrigerator to keep it in the refrigerator, so that it will not deteriorate easily
  3. 3. When frying the scallops, add an appropriate amount of cooking wine to remove the fishy smell