It is generally steamed, and it is made with Taji pot. The original flavor is more fragrant.
Preparation stage: Loofah is scraped with a knife back, and the epidermis is removed, especially the hard skin must be scraped clean; the fans are soaked in cold water for half an hour, soaking; the garlic cloves are finely chopped into garlic, and the garlic is cooked. The simmer is slowly fried into golden yellow with a slight fire. Turn off the flame and add the other half of the garlic. Stir fry with the warmth, add a little salt and pepper, and add two drops of sesame oil.
Take the Taji pot, first spread the fans, then put the loofah cut into short columns, put a little garlic oil on the top of each loofah. In the Taji pot, the fire burned to the edge of the lid and the water vapor was changed. It was changed to a small fire for about 5-6 minutes.
After a flame, put it a little for a few minutes, then pour a little steamed fish oyster sauce on the top of each loofah; use a spoon to heat a little cooking oil, and simmer on the loofah.