2. Wash and peel the wax gourd.
3. Cut with a knife to remove the seeds and cores inside. You don't have to go if the seeds are tender. Cut into strips about 2~3 cm long, 0.5~0.8 cm thick and 1 cm wide.
4. Pour into a pot of hot oil and stir-fry over medium heat until the surface is slightly soft.
5. Add a proper amount of salt and continue to stir fry to make the salt evenly distributed.
6. When all the salt is dissolved, fry for about half a minute. Put the right amount of water, which can soak most wax gourd. Don't soak it all.
7. Cover the pot and simmer until the water boils, and turn to low heat. Continue to simmer, open once every minute, and see how the soup is. If you find that there is less soup, turn to low heat and simmer slowly, and add water if necessary. Stew until cooked about 1 min.
8. Open the lid of the pot, add the right amount of chicken essence and stir-fry for a few times, then let some of the excess soup evaporate. When there is only a little soup left and it is almost finished, turn off the fire and take it out.