Scrambled eggs with loofah

Overview

How to cook Scrambled eggs with loofah at home

Peel one loofah and two eggs.
Cut green onion into 5 small pieces, slice 2 pieces of ginger, slice 1 clove of garlic, and cut red pepper into appropriate pieces.
Cut the loofah into long and narrow hob pieces, add a little five-spice powder to the eggs and beat them with a little salt.
Put a little water in the soup pot, add a few drops of cooking oil after the water boils, add the loofah to blanch it, take it out and rinse it under the water pipe.
Add an appropriate amount of oil to the wok. When the oil is hot, add the eggs and stir-fry them.
Wash the wok, heat it up, add a little oil, add a few peppercorns and fry until fragrant.
Add onion, ginger, garlic and red pepper cubes and saute until fragrant.
Add blanched loofah and stir-fry evenly.
Add appropriate amount of salt and stir-fry evenly. Don't use too much salt.
Add the scrambled eggs and stir-fry evenly.
The salty and slightly spicy flavor goes best with rice.