Eel balls and luffa soup

Overview

A light soup suitable for summer.

Preparation: Peel the loofah and cut into hob pieces, prepare some minced garlic and chopped green onion.
Frozen eel balls do not need to be defrosted when taken out of the refrigerator.
Heat oil in a pan and saute minced garlic until fragrant.
Add loofah.
A pinch of salt.
Stir fry quickly over high heat until cooked through.
Add appropriate amount of water.
Put the eel balls into the fire and bring to a boil.
Cook until the eel balls float for about 3-5 minutes.
Put the chopped green onion into the Corning pot.
Pour the cooked soup directly into the pot.
Finished product picture.