1. Wash the pocket mushrooms and tear them into small pieces.
2. Peel the loofah and cut into strips.
3. Heat water in a pot, add a little chicken essence, and blanch the pocket mushrooms first.
4. Then put in the loofah and blanch it.
5. Cool the blanched vegetables, drain them, put them on a plate, and add shredded red and green peppers.
6. Add salt and pepper.
7. Add very fresh and sesame oil.
8. Mix well and serve.
Tips:Just lightly blanch the loofah, and soak the cut loofah in light salt water to prevent its discoloration.
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