|Scallion, Ginger and Garlic|
|black pepper powder|
|Salt, oil, water, starch|
Heat the pan to drain the oil, and heat the oil to 6 or 7 percent.
Add garlic and ginger and saute.
Lower the shrimps into the pan and fry them until they change color.
The next loofah (the loofah should be cut into relatively large chunks) is fried until soft.
Because the shrimp and the loofah will be cooked, the water will come out. At this time, add a little water to cook for three or two minutes, and add salt and black pepper to season.
If you want the soup to be thicker, you can add water starch, then add chopped green onion, stir fry a little and you can cook it ~