Exclusive Loofah and Crucian Carp Soup

Pick the loofah.

Peel and wash clean.

Slice.

Cut into small pieces simply.

Cut the Hangzhou peppers and scallion leaves into rings.

A hot pan with cold oil.

Heat the oil and add scallions, ginger, and salt.

Add the loofah and stir-fry.

Take the fried fish.

Add the loofah and stir-fry together.

Add water when the loofah changes color.

Cover the pot and simmer over medium-low heat.

Cook for 10 minutes, then open the lid.

Take out the loofah.

Drizzle with aged vinegar.

Add chicken essence.

Add Hangzhou peppers and scallion leaves.

The scallion leaves will change color.

Plate the dish.

Finished product.