1. A fresh fat melon
2. Shengzi let it spit sand, then wash it and set aside
3. Peel the loofah, cut off the head and tail, cut in half and then cut into small pieces
4. Heat a wok with a little oil, add ginger slices and red pepper shreds until fragrant, then add loofah and stir fry quickly
5. Put in the washed Shengzi and stir fry, add 100cc of water, close the lid, stuff for two minutes, add all the seasonings, and cook for a while.
6. Prepare a small bowl, take out the holy child and shell it for later use. The loofah is arranged as shown in the figure. Put the holy child in the middle and put the red pepper on it.
Tips:Clams and Shengzi are seafood with seawater or seawater, so just add a little salt to taste, don't add too much. The loofah has been cooked for a long time, it becomes too soft and not tasty. If the holy child is cooked for too long, the meat will harden and it will not be tasty, so just cooked just now.
In the same way, it can be boiled into soup. If you want to boil the soup, you should prepare 500cc of water.