1. Peel the loofah, wash and cut into pieces with a hob, cut the millet pepper into oblique sections, and prepare the ginger and garlic.
2. Use chopsticks to prick one eye for the gluten soak, and soak in two spoons of boiling water to soften it for later use.
3. Heat an appropriate amount of oil in a pot, stir-fry ginger garlic, dried red pepper, and peppercorns until fragrant.
4. Add the loofah and fungus to stir fry a few times.
5. Pour in the gluten bubble and the soaked water, add the millet pepper segments, and cook for about two minutes.
6. Season with salt and chicken essence.
7. Hook in a little bit of water and starch to collect the juice, turn off the heat and serve.
8. Finished product.
9. Finished product.
