1. Fresh oyster meat is about 250 grams, rinse with water repeatedly to remove impurities, and dry the water for later use
2. Two loofahs are about 500 grams. Rinse them with water and scrape off the skin. Rinse them. If the loofah is too long, you can cut it from the middle with a horizontal knife, and then cut it into two pieces with a vertical knife.
3. Peel the onion and garlic, clean them, and cut them into chopped green onion and garlic slices for later use
4. Heat up the pan and sauté the chopped green onion and garlic slices until fragrant
5. Pour in the cut loofah and stir fry evenly, until the loofah changes color
6. Add the right amount of water and cover the pot and bring it to a boil over medium high heat
7. After boiling, add some salt to taste
8. Clean the shell of two eggs, put them into a bowl and stir evenly with chopsticks to form egg liquid
9. Pour in the cleaned oyster meat and continue to boil
10. Add a little white pepper to taste
11. Pour in the egg liquid evenly, cook until the egg liquid is mature and turn off the heat
12. After turning off the heat, add a little chicken essence, a few drops of sesame oil and mix well.
13. Put it into a bowl, the finished product!
