1. First, remove the head and tail of the loofah, clean it, peel it off with a peeling knife, pat garlic and chop it into minced garlic. (When peeling loofah, don't peel it too thick, just peel a thin layer. If the skin of the towel gourd is cut too thick, the towel gourd will be particularly prone to oxidation and blackening. )

2. Cut the sliced loofah into hob blocks, add a little edible salt and mix well to kill the water in the loofah. (loofah must be watered in advance before frying in the pan, so that the fried loofah is not only green but also particularly delicious. )

3. Marinate for about 1 minutes, then rinse the loofah with clear water, remove the salt, and control the moisture for later use.

4. put the oil in the hot pot and cool it, stir-fry the minced garlic until it is hot, and then stir-fry the loofah with good water several times.

5, add a little salt to taste, continue to stir-fry for 1 minute, stir-fry until the loofah changes color and is basically translucent, and then take it out of the pot.