1. Prepare materials. 2 loofah, 2 duck eggs
2. Peel the loofah and cut into hob pieces, beat with duck eggs, season with salt, add rice wine to remove fishy
3. Heat up a wok, add salad oil, pour the oil into the egg mixture, and fry until the egg mixture is solidified and turned over
4. The scrambled eggs become lumps and serve. Mince garlic and chop chives (I forgot to shoot)
5. Heat the wok, add oil, add garlic to fragrant oil, add loofah and stir-fry evenly, add a little boiled water
6. When the loofah becomes soft over time, add egg and stir fry evenly. Stir-fry until the loofah is soft and rotten, add salt and sugar to taste
7. Add chopped green onion and sesame oil for fragrant, stir fry evenly
8. Serve
Tips:1. The duck egg has a strong smell, add rice wine to remove the fishy smell.
2. The scrambled eggs do not need to add other umami seasoning.
