1. Prepare the shaved loofah and eggs
2. Cut the loofah with a hob, mince garlic cloves
3. Pour oil into the stock pot, add garlic cloves when the oil is hot, and stir-fry for a while
4. Then pour the loofah and stir-fry for 30 seconds
5. Then pour in the right amount of cold water and wait for the water to boil
6. Add salt and chicken essence after boiling
7. Beat the eggs into the soup bowl
8. Finally, pour the loofah soup directly into the egg bowl, drip a small amount of sesame oil, and finish.
Tips:The egg itself is easier to cook. I use the flushing method because it will make the egg liquid more smooth and tender.
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