1, the first type: loofah peeled and cut into thick slices, then cut in the middle and cut into sections, chopped onion and shredded ginger for later use. Pour oil into the pan, saute shredded ginger and chopped green onion until fragrant, add kai yang and saute until fragrant, add loofah, add salt and stir fry until loofah becomes soft.

2, the second type: steamed garlic sponge gourd, sponge gourd peeled and washed, cut into small pieces and placed in the prepared plate for later use; Flatten garlic cloves and chop them; Prepare sauce: soy sauce, oyster sauce, salt and sugar (ratio 2:1:1:1), and stir well. Steam the loofah in a steamer for about 5 minutes. Steamed loofah is taken out and set aside. Heat the oil in a hot pan and stir-fry the garlic until fragrant, then pour in the prepared sauce and garlic and stir-fry evenly. There was a small fire in the whole process. Then pour the sauce on the loofah.

3. The third type: stir-fried sausage with loofah, peeled, washed and cut into pieces; Roast two small roots of sausage and cut into thin slices. Heat the oil in a hot pot. First put the loofah into the pot, add a little salt and stir-fry until soft. Then put the sausage slices in and stir fry quickly.