1. Use a knife to scrape off the hard leather part on the surface of the loofah, wash it, and cut the hob block.
2. Pick out the shrimp tendons and wash the Jiwei shrimp.
3. Cut the ginger into thick strips and crush the garlic.
4. Pour an appropriate amount of vegetable oil into the wok to heat, add ginger and garlic until fragrant.
5. Then add the Jiwei shrimp and stir fry.
6. Pour in the cooking wine, stir fry until the shrimp changes color, then remove it for later use.
7. Leave a little oil in the pan, add the loofah and stir fry.
8. Pour in a small bowl of water, bring to a boil on high heat, and turn to medium heat.
9. When the loofah is soft and well-ripe, add the prawns and stir fry over high heat.
10. When the soup is about to dry, add salt to taste.
