Dried shredded fresh shrimps in soup

Overview

Imitating the style of Huaiyang cuisine, it is elegant in color, light and delicious.

Prepare all the ingredients. Wash and drain broccoli, bean sprouts and enoki mushrooms, shred tofu skin, ham sausage and fungus, slice mushrooms and garlic, scald and peel shrimps (leaving the heads and tails unpeeled)
Boil the water in the pot, add 1 spoon of salt, blanch the shrimps and take them out. After the broccoli is cooked, take them out and set aside
Add bean sprouts and blanch
Take a deep plate, take out the bean sprouts and spread them evenly on the bottom of the plate
Blanch the shredded tofu skin and spread it around
Blanch the enoki mushrooms and place them in the center. Spare
Heat oil in a wok, add garlic slices and sauté until fragrant
Pour in the chopped mushrooms, fungus and ham sausage, add 1/2 spoon of pepper powder, stir-fry over high heat until fragrant
Pour in an appropriate amount of hot water and bring to a boil. The amount of water is about 1/2 of the deep dish used for serving dishes. Add 2 spoons of cooking powder (or chicken powder), 1 spoon of mirin, 1 spoon of cooking wine and 1/2 spoon of white pepper and mix well
Pour in the water starch and stir quickly
Cook over low heat until thick and foamy, add appropriate amount of salt to taste
Pour the cooked soup into a deep plate
Place fresh shrimps in the center and place broccoli florets around. Complete~
Finished product pictures