1. Material collection diagram
2. Peel the loofah and cut into hob pieces, beat the duck eggs, add salt to taste, and remove the fishy rice wine. Mince garlic, mince chives
3. Heat the pan, add the egg mixture, fry until solidified on one side, scatter with a spatula
4. Fry into small pieces and set aside
5. Put the oil in the pan again, add the minced garlic in the oil and saute until fragrant, add the loofah and stir fry
6. Add 2 tablespoons of boiled water, fry until the loofah is soft, add scrambled eggs, and continue to fry until the loofah is soft
7. Season with salt and sugar, add sesame oil to increase the fragrance, sprinkle with chopped green onion and stir well and serve
8. Bowl and eat
Tips:1. Duck eggs have a fishy smell, add rice wine to remove the fishy smell and enhance the fragrance
2. Add the loofah and stir fry, add appropriate amount of water, the loofah will become soft quickly
3. The scrambled eggs are delicious, no need to add flavor and seasonings
