1. Prepare all the ingredients, peel the loofah and wash it.

2. Cut the loofah in half and cut it into pieces.

3. Beat the eggs into the container and break them up. Cut the loofah and flour.

4. Take a clean convenient bag, pour the flour and the loofah together, lift the convenient bag with one hand, and shake it from the bottom of the convenient bag with one hand, so that the loofah is evenly covered with flour (this method is suitable for all foods covered with flour or starch).

5. Clip the towel gourd covered with flour into the egg liquid piece by piece, so that the towel gourd is covered with the egg liquid.

6. Pour in the oil pan, pour more, put 70% of the oil into the loofah slices, use chopsticks to put the raw ones in the pan, and then put the fried ones out, and fry all the loofah slices in turn.

7. Put all the fried loofah slices into a colander and drain the oil.

8. When the loofah slices are drained, shred the onion and millet pepper for later use.

9. Take a clean small bowl, 3 tablespoons of vinegar, 2 tablespoons of Weidamei soy sauce, 2 tablespoons of pepper water, and half a spoonful of salt and chicken essence powder, and pour them into the bowl and stir well for later use.

10. Pour the loofah slices, shredded onion, shredded pepper and soup into a larger container, mix them evenly with chopsticks, or toss them evenly like a pot to serve.

1 1. dish of loofah, this dish tastes delicious.