Fungus and loofah ball soup

Overview

How to cook Fungus and loofah ball soup at home

Peel the loofah and cut into cubes.
Add salt, sugar, cooking wine, light soy sauce, minced ginger, and green onion to the meat filling and mix well.
Soak fungus in warm water and wash.
Shred the fungus and ginger, and chop the green onion.
Heat oil in a pan and sauté ginger until fragrant.
Fry the loofah until soft.
Add the fungus and stir-fry for a few times, then bring two bowls of water to a boil over high heat.
Reduce the heat to low, use a spoon to scoop up the meat filling into a round shape and add it to the pot.
When the meatballs are ready, cook over medium heat and add appropriate amount of salt.
Season with a few drops of sesame oil and chicken essence, sprinkle with chopped green onion and serve.