Step 1: Peel and wash the wax gourd, cut it into thick slices first, then cut it into small pieces about 2-3 cm with a knife and put it on a plate for later use.

Step 2: Cut the lean meat slightly, then chop it into minced meat, chop the ginger and garlic into small particles, chop the chives into powder, chop them into red and spicy rings, and put them on a plate for later use.

Step 3: Heat the wok with oil, put the wax gourd into the wok, add a spoonful of salt, stir-fry the wax gourd until it becomes soft and discolored, and take it out for later use.

Step 4: Heat the pot again, add a spoonful of oil and stir-fry the minced meat in the pot to change color.

Step 5: Stir-fry minced meat to change color, add ginger, garlic and red pepper to stir-fry until fragrant, add a spoonful of cooking wine to stir-fry until alcoholic taste, then add light soy sauce, dark soy sauce and a little sugar, and stir-fry evenly.

Step 6: Stir the seasoning and minced meat evenly, pour in the wax gourd, add half a bowl of water to boil, cover it and simmer for about 5 minutes, and cook the wax gourd until cooked.

Step 7: stew the wax gourd, add 1 spoon starch water to hook a thin layer of thickening, put it out of the pot and sprinkle with chives.