Jakogouko ｜ Our Regional Cuisines

1. Cut the old pickled fountainhead eggplant in half lengthwise and divide each half into 4 pieces; soak in water for 2 to 3 hours.

2. Bring a pot of water to a boil, add (1) and boil. Remove from cold water, soak in cold water until a little of the bran and saltiness remains, then drain in a colander and squeeze lightly.

3. Put broth and seasoning A in a saucepan, bring to a boil, add ginger, prawns and eggplant, and simmer until most of the liquid is absorbed.