Misgurnus anguillicaudatus can be eaten together with Luffa, or it can be made into Misgurnus anguillicaudatus Luffa soup. Ingredients: 500g live loach, loofah 1000g, 200g green pepper, 3 pieces of vegetable oil, 2 pieces of ginger and garlic, appropriate amount of onion, 3g salt and a little monosodium glutamate. Exercise 1. Put the live loach into a bucket, add a proper amount of water, and drop 2~3 drops of vegetable oil. After eating loach, 1 hour, you can spit out the mud, then wash it with water and cook it. Wash green pepper, ginger, garlic and onion and cut into sections for later use. 2. Put about1000g of clean water into the stew pot, put the live loach into the stew pot, cover the pot, and then heat it on the fire. A few minutes later, the loach died and ceased fire. Then use chopsticks to fish loach out of the stew pot one by one, use toothpicks to cut open the stomach and take out the intestines. If the loach's stomach won't open, you can keep cooking. 3. Put the intestine-removed loach back into the stew pot and continue to simmer. Remove foam from water when cooking. 4. Burn the pot red, pour in the vegetable oil, then pour in the loofah and stir-fry it a little, then pour it into the stew pot and simmer with the loach. 5. After the loach is cooked, add ginger, garlic, onion, salt, monosodium glutamate and other seasonings to cook it slightly.