Prepare fried dough sticks, loofah, cooking oil, salt, red pepper, ginger and garlic. . First, wash the red pepper, cut it into pieces, cut the fritters into sections, peel the loofah and cut it into pieces, heat the oil in the pot, add shredded ginger and garlic slices, stir-fry them, add a proper amount of water along the edge of the pot, cover the pot, and simmer for a few minutes. Add a proper amount of salt and stir well. Cut the loofah, add a proper amount of salt, marinate it, wash it, heat the oil in the pot, add the loofah, stir-fry it, add the tomato, add the sugar, then add the fish gluten and loofah, add a proper amount of salt and pour in the starch. Cut the loofah into small pieces, dig out a part of pulp with a knife, make it into a loofah dish, peel the shrimp, make it into shrimp balls, pound the prepared shrimp balls, add half a spoonful of sugar, and finally pour in a little cooking oil and stir well. Put the finished products and seasonings in a steamer for steaming. After the water in the steamer boils, steam the loofah and seasonings together, and turn off the fire for three to five minutes, and then stew for one minute. Chop garlic into granules, wash and peel the loofah, cut it into long strips, heat it with appropriate amount of oil in a pan, fry half of the garlic until golden brown, take out and drain the oil, cool it, stir it evenly with the other half, steam the loofah in the pan for five minutes, and pour in sesame oil.