1. Peel and wash the loofah, wash the ginger and green onions, and add the eggs.

2. Cut the loofah into small pieces, slice the ginger, and chop the green onions.

3. Crack the eggs into a bowl, add a few drops of cooking wine to break them up, add 1 tablespoon of warm boiled water and mix thoroughly.

4. Heat an appropriate amount of oil in the pot, pour in the egg liquid, fry until cooked and disperse.

5. Add appropriate amount of boiling water, add ginger slices and bring to a boil over high heat.

6. Pour in the loofah and cook, add pepper and salt to taste.

7. When taking out the pot, add a few drops of sesame oil.

8. Put it into a container, sprinkle with chopped green onion, and serve immediately.