300g wax gourd, appropriate amount of shrimp skin, 300g pork, cooking wine, 1 preserved egg, chicken essence, oil, salt, sesame oil, ginger, onion and garlic.

working methods

1. Wash, peel and dice the wax gourd. Wash and dice pork, add a little soy sauce, a little sugar, a little cornmeal, oil and cooking wine, mix and marinate for half an hour, and dice ginger, garlic and onion for later use.

2. After frying ginger and garlic in oil pan, add wax gourd and a little cooking wine, stir-fry for a while, then add water (soaked in wax gourd) and appropriate amount of shrimp skin, bring to a boil with high fire, and then cook wax gourd with low fire until soft.

3. Add pork and preserved eggs in turn and cook for a few minutes, then add appropriate amount of salt, chicken essence and pepper to taste.

4. Add a proper amount of raw flour (or horseshoe powder) with water, stir well, pour it into the soup, boil it again, sprinkle with sesame oil and chopped green onion, and stir well.