Loofah, Black Fungus, and Vermicelli Soup

Dried black fungus and vermicelli, soaked in advance

Ingredients group photo: one loofah, soaked green bean vermicelli and wood ear mushrooms, two scallions, a small piece of ginger, a piece of pork hind leg meat

Slice the hind leg meat, forgive my knife skills, yesterday I pinched this ☝️, can't use force, resulting in today's knife work for all dishes being unbearable to look at.

Add a little light soy sauce, an appropriate amount of cooking wine, a little ginger powder and white pepper powder, and a little cooking oil to the slices of meat. Mix well, then add a little cornstarch, mix again, and marinate for ten minutes.

Peel the loofah, wash it clean, and cut it into large chunks for later use.

Rinse the soaked wood ear mushrooms thoroughly with clean water by rubbing them, tear them into small pieces and set aside. Scoop out the soaked vermicelli and set aside.

Peel the ginger, wash it, and slice it for later use.

Heat the pan with cold oil, add the marinated slices of meat and stir-fry until the meat is just cooked through.

Add an appropriate amount of hot water and bring to a boil over medium heat

Skim off the surface foam with a skimmer, and simmer over low heat for four to five minutes

Add the loofah pieces and continue cooking for five minutes

When the loofah releases juice and becomes soft, add the wood ear mushrooms and cook for two to three minutes.

Add the soaked vermicelli and cook for about three minutes

Add a little salt and chicken essence according to personal taste.

Sprinkle with finely chopped green onions, and it's ready.

Finished product

Finished product

Finished product

Finished product, this soup is quick and easy to make, with tender loofah, soft and chewy wood ear mushrooms, tender meat slices, clear broth with fresh flavor, refreshing and delicious.