2. Cut ginger into filaments; Oblique section of onion; Cut the dried red pepper into sections;

3, from the pot, saute ginger and red pepper, stir-fry slowly until the pepper is dark red;

4. Add the wax gourd and stir well;

5. Add Shanghai braised soy sauce and stir fry evenly;

6, add the right amount of boiling water and rock sugar, not too much water, not about half a melon;

7, stir fry evenly, after the fire is boiled, turn to a small fire, cover the pot and stew until cooked;

8. Collect the juice over high fire until the soup is slightly thick, add sesame oil and stir-fry evenly;

9. Sprinkle chopped green onion and stir well;

10, finally add some chicken essence, turn off the heat and stir fry evenly. Avoid chicken essence without adding it, and add some salt if it tastes heavy.