Huajia Luffa Soup is actually a special food in Guangdong, and Huajia Luffa Soup is also a very common simple and convenient soup in Guangdong. Perhaps many local people in Guangdong like to eat flower-nail loofah soup, mainly because this soup is simple and delicious, especially for many young people. If we want to make a delicious flower-covered loofah soup at home, we need to prepare corresponding raw materials, fresh loofah, appropriate fish head and tail, appropriate scallops and some seasonings.

First of all, clean all the prepared ingredients, and wash the fish head and tail several times with clear water. After cleaning, cut the fish head in half, put it in a container, add cooking oil, cooking wine, soy sauce and edible salt, and marinate for about 10 minute. Peel the prepared loofah, wash it, cut it into hob blocks, put it aside and dry it for later use.

Boil the oil. When the oil is hot, add the right amount of salt, not too much. Then we put the fish heads and tails in and fry them slowly with low fire. We add salt to the oil pan because it won't stick to the pan. Then we add a small amount of shredded ginger to the pot. When we see that one side of the fish is cooked, we can turn it over and continue frying. After frying, we can take out the fish head first. Heat the oil in the pot again, put the freshly cut loofah into the pot and stir-fry it with high fire. Take it out after it is half cooked.

Add clean water to the pot, after the fire is boiled, add the washed scallops and cook for about 8~ 10 minutes. Then we put the freshly fried fish head and fish tail into the pot, put the fried loofah into the pot, add a proper amount of chicken essence, and cook for 5 minutes on high fire. After the time is up, we add the edible salt and the appropriate amount of chives to the pot, stir well and then we can go out. This is the family version of flower loofah soup.