Exclusive Loofah and Shrimp Soup

Fresh shrimp should have their heads and tails removed, and the shrimp vein should be picked out. Peel off the shrimp shells, leaving only the shrimp meat. Rinse repeatedly with cooking wine and water to remove the fishy smell. Melt pork fat in a pan, and stir-fry the shrimp meat over low heat. Fry until the shrimp turns white. Remove from the pan and set aside.

Peel the fresh loofah. Cut it diagonally. Soak it in clean water to prevent discoloration.

Clean the pan used for stir-frying the shrimp. Pour in water and the loofah, and boil over high heat until the loofah becomes soft.

Pour in the shrimp and cook over medium heat.

Add salt and chicken bouillon, drizzle a little sesame oil when serving, and the delicious soup is ready.

Sprinkle with chopped green onions, it tastes sweet when drunk. The loofah is also fragrant, tender, and delicious, and the shrimp is delicious too.