1. Ingredients: 200 grams of loofah tips, 2 dried chili peppers, 5 grams of garlic, 2 grams of pepper, 10 grams of vegetable oil, 1 gram of salt, 5 grams of light soy sauce, 5 grams of vinegar, and 1 gram of chicken essence.

2. Pick off the older stems at the lower end of the loofah tips, wash them clean, add a few drops of oil to the boiling water, add the loofah tips and blanch them for 30 seconds.

3. Pour into cold water to cool thoroughly, drain out the water, place on a plate and set aside. Chop the garlic and shred the dried chili.

4. Put appropriate amount of salt, light soy sauce, mature vinegar and chicken essence into the bowl, stir well, pour it on the top of the arranged loofah, and then add garlic granules and chili shreds.

5. Pour an appropriate amount of oil into the wok, add Sichuan peppercorns and fry until fragrant. Remove the Sichuan peppercorns, leaving only the hot oil. Pour it on the garlic and dried chili shreds. Stir it slightly before eating. Can.