1. Peel and wash the loofah, then cut into the hob pieces, put the egg liquid into the onion, ginger powder, cooking wine, salt, chicken essence, and a few drops of vinegar and mix well.
2. Stack the processed ingredients in the side dish for standby.
3. Add the oil into the pan until it is 60% hot, then add the egg liquid and fry until the egg is golden.
4. Pour some water, salt and oil into the original pot and bring to a boil. Add in the loofah and stir fry until it changes color and softens.
5. When the loofah is five years old, add in the eggs, pour in a little chicken essence, season and stir fry until the eggs are juiced, then set up the pot and dish.