1. Slice green pepper and wax gourd for later use, steam ham sausage for more than 10 minutes for later use, and appropriate amount of minced garlic.

2. Add oil to the wok, pour in the wax gourd slices, stir fry over medium heat and stew for one minute.

3. After the wax gourd becomes soft, pour in chopped green pepper and garlic and stir-fry until the green pepper becomes discolored.

4. Finally, add the sausage and mix well.

5. Add salt, season with chicken essence, and serve.