Loofah and Pork Soup

Method

1. 01

   Step 1

   I sliced ​​the loofah; this recipe makes two servings, and I used one loofah.

   

2. 02

   Step 2

   Two to three slices of ginger, minced.

   

3. 03

   Step 3

   Slice the lean pork and put it in a bowl. Add more meat if you like.

   

4. 04

   Step 4

   This is sweet potato starch. Because I bought it in bulk from a rural area, it might have some clumps. The taste is much better than tenderizing powder or similar products sold in supermarkets. When making stir-fried pork, you can add more starch than you would normally use for stir-frying.

   

5. 05

   Step 5

   Add a little cooking wine to remove the fishy smell. Sometimes, if you forget to add cooking wine, the meat will have a slightly fishy smell after cooking.

   

6. 06

   Step 6

   Mix the cornstarch and meat thoroughly by hand. I didn't add egg white here, but it's optional. A fair amount of cornstarch was used, and the result was a very smooth texture.

   

7. 07

   Step 7

   Fire and oil

   

8. 08

   Step 8

   Heat oil in a pan, then add minced ginger.

   

9. 09

   Step 9

   Sauté ginger until fragrant, then add water, as shown in the picture.

   

10. 10

    Step 10

    Water boils and loofah is added

    

11. 11

    Step 11

    After the loofah has softened after cooking for about two or three minutes, add the sliced ​​meat. Don't stir it immediately after adding the meat, as it's coated with starch. Wait about half a minute to a minute for the meat to set before stirring the soup.

    

12. 12

    Step 12

    The sliced ​​meat cooks very quickly; it only takes about two minutes for it to float to the surface before turning off the heat and taking it out of the pot.