1. Wash a handful of dried shrimps.
2. Peel the loofah and cut 2-3mm slices. This is a quick soup, so slice it. If it is roasted loofah, cut the hob block.
3. Mince ginger.
4. Wash and chop the shallots.
5. Beat the eggs in a bowl and stir well.
6. Heat the pot and pour in the right amount of oil. This is for cooking the soup, which is a little less oily than normal stir-frying. Add ginger first, then shrimp skin and loofah. Stir fry until the loofah becomes soft.
7. Pour in an appropriate amount of water and bring to a boil.
8. After the water is boiled, decant the egg mixture. Season with salt to taste.
9. Sprinkle a little green onion and turn off the heat.
Tips:1. This is a fast-handed loofah soup, so slice it, if it is roasted loofah, cut it into a hob block.
2. Stir-fry the dried shrimp and loofah with a small amount of oil, and then add water to boil the soup to taste delicious.
3. Eggs can be omitted, as you like.
