Dan hua tang

Preparing the shrimp:

1. 1Shell the shrimp and remove the dorsal vein.
2. 2Roughly chop the shrimp.
3. 3Place the chopped shrimp pieces in a bowl and add the white pepper and cornstarch.
4. 4Mix well and set aside.

Preparing the other ingredients:

1. 5Cut the carrot into small dice.
2. 6Remove the tofu from its packaging and drain it.
3. 7Cut the tofu into cubes about 1 cm.

Preparing the soup:

1. 8Pour the chicken stock into a large saucepan and heat over high heat.
2. 9Add the 2 liters of water.
3. 10When the mixture starts to boil, add the tofu and stir the soup.
4. 11In a small bowl, prepare the thickener by mixing the potato starch and water.
5. 12When the soup comes to a boil, turn off the heat.
6. 13Gradually pour the thickener into the saucepan while continuously stirring the soup with a ladle, until you reach the desired consistency.
7. 14Put the saucepan back over high heat and bring to a boil.
8. 15When the liquid comes to a boil, reduce to low heat.
9. 16Slowly pour in the beaten eggs while continuously stirring the soup with a ladle.
10. 17Then add the shrimp to the saucepan, followed by the carrots.
11. 18Simmer for a few minutes until the shrimp are cooked.
12. 19Season the soup with salt and white pepper.
13. 20Finally add the oil and sugar.
14. 21Mix and serve immediately.