1. Prepare the ingredients, soak the fresh shells with water and some cooking wine, and soak the flat-pointed bamboo shoots with water.
2. Shave the skin of the loofah.
3. Wash the soaked fresh scallops and tear them into pieces. Tear the flat-pointed bamboo shoots into strips and cut into small sections.
4. After washing, cut into hob blocks.
5. Pour an appropriate amount of oil into the pan, and stir-fry the loofah when it is 70% hot.
6. Stir-fry until the loofah changes color, add fresh beet and bamboo shoots.
7. Stir them together and add a little salt to taste.
8. Add a little water and boil it to see your personal taste. Add a little sugar to taste and then turn off the heat.
9. It is delicious and nutritious. The recipe is simple, and the soup is finished with fresh scallops, bamboo shoots and sponge gourd.
Tips:1. Soak the fresh scallops with water and some cooking wine to get rid of the fishy smell, and remove the mashed sausage when washing.
2. Flat-tip bamboo shoots are salty, but the saltiness is different, so the salt should be added according to the saltiness of flat-tip bamboo shoots.
