1. Break the eggs and soak the dried medlar in water.
2. Add a small teaspoon of water in the egg liquid, stir well, heat the oil in the pan, pour in the egg liquid first, fry the egg until it is 8 mature, and take it out.
3. Wash towel gourd, peel and cut into hob.
4. Heat the wok again, add a little oil, add towel gourd and pickled wolfberry, stir fry for about half a minute, then pour in the eggs, stir fry well. Before taking out of the pot, thinly thicken and mix with salt after turning off the heat.
5. Luffa from the pot to add eggs to the pot, a total of about a minute.