材料：
絲瓜（細）1條
軟豆腐1盒
木耳（已浸）20克
蒜頭4粒
葱1條
薑1片
雞湯50克
粟粉芡水少許
調味：
鹽少許
糖少許
紹酒少許
麻油少許
做法：
1.
蒜頭切碎， 薑切成薑米，切葱花。木耳和豆腐切塊。木耳和豆腐分別汆水。
2.
絲瓜刨皮，滾刀切大塊。燒熱油，爆蒜頭，加入絲瓜和木耳同炒，加入上湯和豆腐，蓋上煮2分鐘，加調味，下粟粉芡水收稠。

Sauteed loofah with black fungus
Ingredients:
Loofah (S) 1 piece
Soft tofu 1pack
Black fungus (soaked) 20g
Garlic 4 cloves
Green onion 1 piece
Ginger 1 slice
Chicken broth 50ml
Corn starch water Little
Seasoning:
Salt Little
Sugar Little
Shao Xing wine Little
Sesame oil Little
Steps:
1.
Shred garlic. Cut ginger in slice and dice it. Shred green onion. Cut black fungus and tofu in piece. Peel loofah skin and cut in chunk.
2.
Cook black fungus and tofu in hot water separately. Heat the oil, pan fry garlic. Stir fry loofah and black fungus. Put in 50ml of chicken broth in pan, then put in tofu.
3.
Cover the lid and cook for 2 mins. Season with salt, sugar, Shao Xing wine and a little sesame oil. Thicken the sauce with corn starch water.