The recipe is entirely taken from a Hong Kong Style Shanghai restaurant in Toronto


1 towel gourd
10 oil gluten
1 clove garlic
A small amount of wolfberry
Appropriate amount of sea salt
Proper amount of sesame oil


Step 1
Buy towel gourd, it is best to buy the original

Step 2
First, deal with the side dishes and poke a hole in the gluten

Step 3
We need all of them

Step 4
Wolfberry is soaked in some warm water

Step 5
Soak oily gluten in hot water to soften gluten and remove oil

Step 6
Luffa, with a plane will be the roughest skin off

Step 7
Then cut into Luffa horn with hob

Step 8
Take another garlic

Step 9
Heat the wok, add oil and garlic

Step 10
After smelling garlic, pour in towel gourd

Step 11
Stir fry a few times, then put half a teaspoon of sea salt

Step 12
Then pour in the softened oil gluten

Step 13
Stir fry for a few times, cover the pan and simmer for half a minute

Step 14
Stir fry immediately

Step 15
After opening the lid of the pot, pour in the pickled medlar and appropriate amount of sugar, stir fry 2 times