1. Prepare the ingredients
2. Put chicken puree into the container, add cooking wine, light soy sauce, salt, sugar, white pepper, and ginger, mix well
3. Peel the loofah with an oblique knife and cut the blade
4. Fill the mixed chicken mash into the loofah, not too much
5. Dip the loofah box with the meat in the starch and wrap a layer of egg liquid, pour the cooking oil into the pan, and put the oil into the loofah box dipped in the egg liquid and fry until the color is 50% hot.
6. Pour edible oil into the wok, add the garlic cloves and stir fry until the oil is 50% hot
7. Then pour the broth (you can put hot water if you don’t have it), add a little light soy sauce and color, put the fried loofah box into the pot, simmer for 1 minute, take it out
8. Leave a little soup in the pot, pour it with water starch to thicken the gorgon, pour the sesame oil, and pour it on the loofah box in the dish.
Tips:1. The loofah filled with chicken should be coated with a layer of dry starch and then with a layer of egg liquid, which will make it easier to color when frying;
2. You can also choose the mashed meat you like.
