Materials/Tools: loofah, bowl, salt, white vinegar, clear water, green pepper, red pepper, garlic, ginger, eggs, chicken essence, soy sauce, corn starch and edible oil.

1, towel gourd peeled and cut into strips.

2. Put the cut loofah into a large bowl, add a spoonful of salt and a little white vinegar, pour the water into the loofah and soak for ten minutes.

3. Slice green pepper and red pepper, cut garlic into minced garlic and cut ginger into Jiang Mo for later use.

4. Beat four eggs into the bowl and stir well for later use.

5. Add a spoonful of salt, a little chicken essence, a spoonful of soy sauce, a spoonful of corn starch, and a small bowl of water to the bowl and mix well for later use.

6. Pour the cooking oil into the pan, pour the eggs into the pan when the oil is hot. Stir-fry the eggs and take them out for later use. Stir-fry the garlic and ginger and pour them into the loofah. After the loofah softens, pour in the green pepper and red pepper. Stir-fry the fried eggs and juice evenly, and then turn off the heat and go out of the pan.