Steamed meat with dried loofah Prepare food in advance: loofah, pork belly, shallots, ginger slices, star anise, salt, soy sauce, soy sauce and sesame oil. Specific method: 1. Put the dried loofah into a basin, wash it twice with tap water, add a proper amount of cold water, soak it for 20 minutes, steam the dried loofah until soft, change the water, wash it twice, and then squeeze out the water for later use. 2. Take a piece of pork belly, clean it, cut it into thin slices, put it in a pot, add a proper amount of Dongru and ginger slices, add an octagonal, add a proper amount of vinegar and soy sauce, add a few drops of soy sauce to color it, add a few drops of sesame oil to keep it fresh, mix well and marinate for 20 minutes to make the pork belly marinate in advance. 3. After the pork belly is marinated, take a plate, wipe the dried towel gourd on the bottom of the basin, and wipe the marinated pork belly on the dried towel gourd. 4. Add water to the pot, put the dish with pork belly and loofah into the steamer, steam it red, steam it for another 30 minutes, then turn off the fire, take out the dish, sprinkle with appropriate amount of onion and celery to refresh it, and turn it over and mix well when drinking.

Dry towel gourd 1. Take some loofah, wash it, peel it with a peeler, then put it on a slate, cut the developing section with a knife, put it in a basin, sprinkle with proper amount of salt, put on disposable gloves, catch it, mix it well, and marinate it 1 hour. 2. After the towel gourd is pickled, throw away the pickled water, squeeze out the remaining water in the towel gourd by hand, take a bamboo basket with good air permeability, spread the towel gourd in the bamboo basket, put it in a well-lit place, and naturally dry it for 2-3 days. 3. If the weather is sunny, the water in the loofah will be basically dry after two days of drying. Put the dried loofah into a glass bottle or a film bag, store it in vacuum, and take it off when eating. Cooking tips: 1. When drying loofah, don't choose it too old. Luffa is not easy to dry because of its high water content. Before drying, check the weather forecast and choose a sunny day that lasts for about 3 days. Otherwise, when it rains, loofah is very easy to rot and deteriorate. 2. When using loofah as dry steamed meat, pork belly is the first choice, which is moderately fat and thin, fragrant but not greasy, and very delicious! In addition, Lao Wang is added for coloring, just a few drops, not too much, which will damage the color of the dish.