(1) Wash the wax gourd, peel it and cut it into small pieces. Never throw away wax gourd seeds.

(2) Put the wax gourd blocks, wax gourd seeds and a small amount of melon peel into a food blender, add a proper amount of water, and beat them into a slurry (which can be beaten in batches). It would be better if it could be filtered.

(3) Pour the beaten wax gourd slurry into a clean pot, add a proper amount of crystal sugar and honey, and turn off the fire after boiling with low heat.

2, sugar melon:

Peel the fresh wax gourd, remove the seeds, cut it into cubes with a thickness of 4-5cm, blanch it in boiling water for 5- 10 minute, take it out when the meat quality of wax gourd is transparent, rinse it with clear water, press off the water, put it in the moonlight until it is half dry, mix it with white sugar, soak it for half a day, and then sun it for 3 days.

3. Cucumber:

Add oil to the hot pot. When the oil is hot, add the wax gourd slices and fry until both sides are slightly golden yellow. Scrape the wax gourd to the side of the pot, add a little sugar in the middle and stir-fry it with the wax gourd pieces. Add a small bowl of water, stir well, cover the lid, stew until the melon is cooked, add oyster sauce and chicken essence, collect the juice over high fire and sprinkle with chopped green onion.