Luffa and boiled river shrimp

Overview

How to cook Luffa and boiled river shrimp at home

Take an appropriate amount of small river shrimp, cut off the shrimp whiskers and claws, wash with clean water and put on a plate for later use.
loofah, peel off the skin, cut into segments of suitable length, then cut into strips and set aside.
Heat the pot, remove an appropriate amount of lard, boil it until it is 70% hot, then add the small river shrimp, stir-fry over high heat, stir out the water in the river shrimp, and stir-fry the river shrimp until fragrant.
After sautéing, add 1 spoonful of Erguotou wine, simmer for 15 seconds, then add an appropriate amount of stock, then add an appropriate amount of shredded ginger, salt and white pepper, stir well and simmer for 10 minutes.
After 10 minutes, add the loofah strips, stir-fry evenly and continue to simmer for 3 minutes. After 3 minutes, the fire continues to collect the juice. When the soup is suitable, add appropriate amount of red pepper shreds, white sugar and chicken essence, stir-fry until the red pepper is broken, then turn off the heat and start the pot.
Finished product pictures