The pedicel of wax gourd is about 4500g/slice, duck meat150g, fresh lotus root100g, ham 25g, lean meat and fresh mushroom100g each, roast duck 75g, kidney flower and shrimp 75g, minced ham 5g, night fragrant flower 50g, ginger slices and onion.

Seasoning:

2000 grams of soup, two soups, three bird bones, refined salt, monosodium glutamate and Shaoxing wine.

Method:

1. First change the wax gourd, remove the melon sac, put it in boiling water 10 minute, take it out and freeze it with clear water, then put it in a stew.

2. Roll up the bones of the three birds, wash them and put them in a melon bowl, add soup twice (soaked in the mouth of the melon bowl) and salt, and stew them in a cage until the melon is full.

3. Mix the duck and meat with wet powder, roll them up, wash them, put them in a pottery bowl, stew them in a cage until they are slightly boiling, and take out the ginger and onion.

Pour the cup of wax gourd into the original soup, pick out the bones of three birds, then scald the kidney granules and shrimps with boiling water, and then roll up the fresh mushrooms and fresh lotus roots and take them out.

5. Pour the soup and duck meat soup into a wok, add salt and monosodium glutamate to taste, simmer slightly, and add fresh mushrooms, fresh lotus flowers, loofah granules, diced kidneys and shrimps. Bring it to a boil and put it in a melon cup. Add turkey, duck and crab meat, then sprinkle chopped ham on the melon cup and insert night fragrant flowers.