Tools and materials: plate, basin, kitchen knife, chopping board, bowl, spoon, colander, pot, edamame, clear water, salt, loofah, garlic, red pepper, vegetable oil, chicken essence and starch.

1, shell the edamame, soak it in clean water for 2 minutes, then rub off a layer of film on the edamame skin by hand and wash it for later use.

2. Peel the loofah, cut it into hob pieces, put it into a basin, add a spoonful of salt, grab and mix evenly and marinate 10 minute.

3. Chop the garlic into minced garlic, cut the red pepper into horse ears, and then put them together for later use.

4. After the towel gourd is marinated, wash it with clear water for several times, wash off the salt, and then take it out and control the water to dry for later use.

5. Add water to the pot to boil, add 1 spoon of salt and a few drops of vegetable oil, add green beans and cook for two minutes to cook the green beans.

6. Cook the edamame, then take it out and control the water for use.

7. Heat the wok, add 1 spoon of oil, and add minced garlic at the same time, and stir-fry the fragrance over high fire.

8. Stir-fry the seasoning, pour in the loofah and stir-fry for about 2 minutes.

9. Stir-fry the loofah, add the green beans and red peppers, and add salt 1 spoon and chicken essence 1 spoon at the same time, stir-fry evenly over high fire.

10, stir-fry the loofah and green beans evenly, add a spoonful of starch water when taking out the pot, and concentrate the soup on high fire to serve.