| Servings |
| 4people |
| Servings |
| 4people |
Ingredients/配料
- 300 g asparagus
- 1 piece firm tofu
- 13 g ginger
- 880 g fresh shrimps
- 200 g minced pork
- 2.5 L water
- SEASONING (1):
- 1 tsp salt
- 1/2 tsp ground white pepper
- 2 tsp sesame oil
- SEASONING (2):
- 1/2 tsp Chinese rose wine
- 1/2 tsp ground white pepper
- SEASONING (3):
- 4 tbsp water chestnut starch
- 10 tbsp water
Servings: people
Units:
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Ingredients/配料
Servings: people
Units:
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Preparation/方法
- Rinse minced pork under running water; Drain it; Put it in a mixing bowl; Marinate with seasoning (2) for 30 minutes。
- Discard any shrimp with ammonia-like smell; Hold a shrimp with one hand and pull off its legs with another hand; Peel it; Discard its head; Pull off its tail; Slice its back from the top to the bottom with a paring knife, and pull its vein out; Place it a bowl with fresh water for later use (repeat this process with each shrimp)
- Remove all the shrimps; Pat-dry them with kitchen paper; Put them in a mixing bowl; Marinate them with seasoning (1) for 30 minutes.
- Rinse, drain, peel and julienne ginger.
- Rinse and drain asparagus; Trim an inch from the tough stems; Slice it.
- Rinse tofu under running water; Pat-dry it with kitchen paper briefly; Put it in a flat plate; Mash the tofu up with a metal mixing spoon.
- Add seasoning (3) into a mixing bowl; Mix well; Sieve it for later use.
- Fill a stockpot with 2.5L water; Add the ginger; Bring to the boil over a high heat; Add the minced pork, the shrimps and the tofu; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 15 minutes; Add the asparagus, and bring to the boil over a high heat again; Stir seasoning (3) into the soup; Stir the soup over a medium heat till it boils again; Turn off the heat; Arrange the soup into serving bowls; Read to serve.
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