350 grams of wax gourd, 200 grams of pork belly, kelp 1 strip, and appropriate amount of ginger and onion. & lt/P & gt； & ltP>& lt Seasoning: cooking wine, salt and chicken essence.

Pork belly cut into small pieces and blanched (cold water pot); After the kelp is soaked, it is washed and cut into wide strips, washed with salt and cooking wine, and then washed; Peel the wax gourd and cut into pieces.

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Put the pork belly and ginger in a wok (no need to put oil), stir-fry the pork belly with low heat until the oil comes out, add kelp and stir-fry a few times to cook the cooking wine.

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Pour boiling water into the pot, boil it again, and skim off the floating foam.

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Change the soup pot, add the onion and simmer for 60 minutes.

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Add wax gourd, salt and chicken essence and cook until wax gourd is soft and rotten.

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