1. Prepare the ingredients, put edamame in a pot of boiling water and cook
2. Peel the loofah and cut into pieces with a hob, cut red peppers into small pieces, pick up the cooked edamame and cool immediately, drain the water; mince garlic and chop chives
3. Heat the pan and put the oil, add the minced garlic to sauté the oil
4. Add the loofah and red pepper and stir fry evenly
5. Season with salt and sugar, add proper amount of boiled water and stir-fry until the loofah comes out of water and the red pepper is broken, add edamame and stir-fry even
6. Stir-fry until the loofah is soft and rotten, add chopped green onion, chicken essence and sesame oil, stir evenly
7. Serve
Tips:1. Fried loofah is easy to turn black. If you care about the color of the dish, it is best to use a non-stick pan;
2. The edamame is cooked and picked up, and the cold water is too cold immediately to maintain the emerald green color;
3. Loofah is easy to cook, just stir-fry quickly on high heat.
