1. Ingredients.
2. Slice the fish first, don't cut it with a thin knife, and cut it thinly with the second knife. (This sword technique is called Shuangfei)
3. The fish is well cut.
4. Cut the ginger into shreds, add the chopped green onion, salt, oil, and cornstarch to the fish.
5. Stir well and set aside.
6. Remove the skin of the loofah.
7. Cut into pieces after cleaning.
8. Cut it like this.
9. Heat the pan and add oil, then pour the loofah and fry until the color changes.
10. Then add an appropriate amount of water and bring to a boil.
11. After the water is boiled, the loofah is almost cooked, then pour the fish fillets. (Loofah is easy to ripen, it will be soft if it is too ripe, crispy and sweet just ripe)
12. The fish fillets are cooked at high temperature, so that they won’t rot.
13. Finished product. I feel that loofah and fish fillets are a perfect match!
