The scallops are soaked in water, torn into silk, and then sautéed with oil to become golden yellow. Then add the garlic to the golden yellow and pour the oil into the bowl and add a little salt.
Cut the loofah into pieces, add the fragrant garlic oil and scallops, boil in boiling water for 5 minutes, remove and pour the juice into the pot and add a little water to boil. Add a little chicken essence and use starch ditch. Then simmer on the steamed loofah.