1. Beaten eggs with salt
2. Wash and peel the loofah, slice, green onion, chopped green onion, mince celery
3. Heat the pan with cold oil and sauté the shallots, and serve them out. Don’t burn them anymore.
4. Save the bottom oil, add the egg and stir-fry to scatter and serve
5. Boil the water in the soup pot, wash the meatballs and put them in the pot
6. When the water is boiled again, add the loofah and eggs. The soup is brought to the boil to remove the foam on the surface. Add salt and monosodium glutamate, add shallot oil, green onion, and chopped celery.
Tips:Cut the loofah when necessary, otherwise it will be a little oxidized after a long time, and it will not be so bright
