material

Luffa 300g, preserved egg 1, proper amount of oil, 2 cloves of garlic, 600ml of chicken soup, and proper amount of salt.

working methods

1. Wash towel gourd, peel it, slice it, peel garlic and mash it.

2. Preserved eggs are shelled and crushed with the back of a knife.

3. Sit in the pot. When the oil is 40% hot, pour in garlic and it will be fragrant.

4. Turn to high heat, stir-fry the loofah slices for 5 minutes, and then add the chicken soup to boil over medium heat.

5. Cook preserved eggs until the loofah is cooked, and season with salt.