Today, we continue to have a Kwai dish with fresh style, delicious and good, and nutritious. In the past, when making loofah at home, it always produced a lot of juice after several times of frying. I believe many people have encountered this situation. The loofah fried in that way is neither delicious nor good-looking. Today, I’d like to share with you the practice of a cat’s family. I want to know how to make it. Let’s look down together.


300 g towel gourd
100g beef
Proper amount of oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon of soy sauce
1 teaspoon oyster sauce
1 teaspoon starch
1 teaspoon cooking wine
10g garlic
20G red pepper


Step 1
Beef, red pepper, garlic wash, loofah peel, it is best to leave a little green, not cut clean, eat crispy feeling full oh

Step 2
Remove the flesh of loofah and cut it with an inclined blade. Slice garlic and red pepper. Slice the beef and marinate it with salt, sugar, soy sauce, flour and edible oil

Step 3
Towel gourd and red pepper into boiling water blanching, time should not be long, the water after boiling, about 30 seconds to remove the cold, of course, here to remember that the water should be a little wider oh

Step 4
Heat the pan, add oil, fry the beef first, then stir fry the garlic slices

Step 5
Sprinkle cooking wine along the edge of the pot to add flavor

Step 6
Stir fry luffa and red pepper

Step 7
Pour in a bowl of juice (water, salt, sugar, oyster sauce, cooking oil, raw powder)

Step 8
Stir well over high heat, then out of the pot