1. Wash the foam and prepare the loofah
2. Peel the loofah and peel off the hob block, add 2 grams of salt, mix well and marinate the water
3. Prepare the thick soup and chopped green onion
4. Hot pot pour oil
5. Warm oil, pick up the open ocean, add in and stir-fry for a fragrance
6. Add cooking wine
7. Pour in water and cover on high heat and boil for another 5 minutes
8. Add thick soup treasure
9. After boiling, add loofah and cook thoroughly
10. Add salt to adjust after trying the taste
11. Sprinkle with chopped green onion and serve
Tips:1. The loofah is pickled with salt to get the best moisture and taste
2. Loofah is easy to ripen, and the final addition can keep the tender and delicious taste and keep the color from yellowing
3. Both Kaiyang and Nongtangbao have salty taste, try the taste before adding salt
