*Cooking* 1. Slice the garlic and set aside. 2. Mince the garlic and set aside (for thickening the garlic sauce). 3. Remove the ends and peel the Looffa. 4. Slice the Looffa diagonally and set aside. Wash the Looffa and cook immediately; no salt or sugar is needed. Blanching is also unnecessary. (Draining the water will cause it to lose its unique sweet and juicy texture.) 5. Crack the eggs into a bowl, add salt, and mix well. 6. Add appropriate amounts of salt, water, and cornstarch to the minced garlic and mix well. 7. Heat oil in a wok. 8. First, fry the eggs until they are about 70% cooked, then remove and set aside. 9. Sauté the garlic slices briefly (do not burn them). 10. Immediately add the Looffa and stir-fry evenly. 11. Sauté with cooking wine until fragrant. 12. Add appropriate amount of salt and stir-fry evenly. 13. Add the prepared eggs and scramble them, stirring evenly. 14. Add the garlic-infused thickening sauce in small batches, stirring to adjust the consistency. 15. Finally, add a small amount of sesame oil and stir-fry evenly. 16. Done.