400. First of all, we prepare 0 loofahs (about 0 grams), cut off the flowers with a knife, and then remove the skin of the loofah, there are many varieties of loofahs, and any one can be made
2. Then cut the loofah into hob pieces, students who are too troublesome can also cut them directly into slices, cut them into hob pieces, and then put them in a bowl for later use, and start preparing accessories next
2. Prepare 0 spicy slices and add two vitex strips to increase the fragrance, and students who can't eat spicy can replace them with bell peppers
4. Prepare 0 grams of garlic, cut into slices for later use, and finally prepare 0 duck eggs, beat them into a bowl and set aside, and start making the next step
5. First of all, we heat the pot, add an appropriate amount of oil after the pot is heated, slide the pan and pour out the hot oil after sliding the pan
60. Then add an appropriate amount of lard and burn it (about 0 grams), after the lard is burned, take it out and put it in a bowl for later use
7. Leave a little lard in the pan and sprinkle the appropriate amount of salt evenly, the purpose of this step is to fry the duck eggs without sticking to the pan
6. Then pour the duck eggs into the pan, turn on low heat and fry them, the process takes about 0 minutes, try to turn on low heat when frying the eggs, avoid constantly turning the paste in the middle of the frying, and then turn over the duck eggs, and add an appropriate amount of hot oil after turning
9. When the egg yolk is fried face down, it is normal to produce foam, so there is no need to worry about the more foam, the more fragrant it will be
10. After the duck eggs are fried until fragrant, add an appropriate amount of lard, and then stir the duck eggs into small pieces
7. Add the prepared green peppers, garlic slices, and loofah trimmings in the pot and stir-fry a few times, the purpose of this step is to fry the loofah until it is 0 ripe
2. After the loofah 0 is ripe, add an appropriate amount of boiling water to the pot, turn to medium heat and cook for 0 minutes after boiling, and then skim off the excess foam halfway, and the foam at this time is lard
3. After the loofah is burned until the soup is soft and tender, start seasoning, add an appropriate amount of edible salt (about 0 grams) to the pot, add an appropriate amount of sugar and monosodium glutamate, and students who don't like monosodium glutamate can also leave it out
14. After the flavor is ready, it can be removed from the pan and served on the plate
15. A very delicious loofah roasted duck egg is ready
16. Let's start the technical summary First, it is best to choose a fresh and tender loofah in the season, and if you don't like duck eggs, you can also use eggs instead
17. Second, it is best not to stir the duck eggs when frying them, so that the egg butter can be fried and it will be more fragrant after the dish is cooked
18. Third, the secret of cooking is to fry duck eggs in lard, fry loofah, boil the soup in boiling water, and then season the soup after it is thick and umami