1. Wash the tendons and make them soft and milky white. Rinse them with water and cut them into 2-inch sections. Scrape off the skin of Luffa, cut off two ends, cut into two pieces, dig out the pulp and wash, cut into strips 1 inch long and 1 cm wide.
2. Heat up the pot, add oil, and when it's three years old, put the loofah in the oil pot and slide it a little, then scoop it up and pour it into the spoon.
3. Put chicken soup, tendons, cooked ham slices, cooking wine, salt and monosodium glutamate into the original pot on the fire, and then put the loofah slices into the boil, thicken with raw powder water, pour a proper amount of cooked lard on it, and then dish up.