Materials/Tools: Luffa, minced garlic, minced ginger, salt, pepper, soy sauce or soy sauce, peeler, oil, pot, bowl and spoon.

1 Peel the loofah with a peeling knife and cut it into thin slices.

2. Put the loofah into a bowl, gently stir it evenly, so that the salt is evenly wrapped on the loofah, and let it stand for 10 minute. This step can help to remove the bitter taste of towel gourd, while maintaining its fresh and tender taste.

3. Cool the oil in a hot pan, add a proper amount of oil, and when the oil is hot, add minced garlic and Jiang Mo and saute until fragrant.

4. Add the pickled loofah and pepper into the pot, stir-fry quickly, keep the fire high, and stir-fry until the loofah is slightly soft, but still maintain a crisp and refreshing taste. This process usually takes only a few minutes.

5. Add some salt and soy sauce, and adjust it according to your personal taste. Continue to stir-fry evenly, so that the loofah is evenly heated and seasoned. After the loofah is fried, it can be cooked.