1. Wash loofah; peel and cut into hob pieces; slice scallion and ginger
2. Wash the prawns, peel off the skin and leave the skin on the tail of the prawns; separate the head and body of the prawns; open the back of the shrimp body and pick out the shrimp line; soak the vermicelli thoroughly
3. Stir fry the shrimp skin and head in a hot pot until the red oil comes out. Remove the shrimp skin and head. Add the scallion and ginger to give out the fragrance. Add the shrimp meat and stir fry until the color changes slightly
4. Add some cooking wine to stir fry evenly; add a little soy sauce to stir fry evenly; add a little soy sauce to stir fry evenly; at this time, it must be out of water
5. Add vermicelli, continue to stir fry, until Luffa is soft; add a little sugar to freshen, stir fry evenly; add appropriate amount of salt to seasoning, turn off the fire and take out the pot