2. Sturgeon tendon, pumpkin, Jinhua ham, scallop, sparerib, ginger, onion, fresh gold (basil), black pepper and water.

3. Operation: Put Jinhua ham, scallops, ribs and ginger into a pressure cooker, and add appropriate amount of water to boil the soup.

4. After the pumpkin is washed, part of it is cut into large pieces, and part of it is left as a whole. Cut the whole pumpkin several times vertically and horizontally, being careful not to cut it to the end.

5. Put the pumpkin in the drawer and steam it in the microwave oven for 10 minute.

6. Unpack the sturgeon tendon, rinse it, put it in the pot, add the right amount of water and ginger onion and cook for about 30 minutes.

7. After the flameout, take out the dragon tendon cooked with ginger and onion and rinse it with tap water for 2-3 times.

8. Take out the sturgeon tendon and drain it, then put it on the chopping block and cut it into long sections.

9. After cooling, peel the pumpkin pieces. Take the meat and pumpkin pieces, and dig out the melon meat with a spoon. Don't dig to the bottom, keep the shape of the container.

10, add the soup, and mix the pumpkin and the soup into soup with a portable blender.

1 1. Put pumpkin soup and sturgeon tendon in a large pot and simmer for 40 minutes on high fire to make them tasty.

12. Sprinkle chopped fresh gold, grind black pepper and salt to taste.