1. Preparation of wax gourd: Select fresh and mature wax gourd, remove the skin and seeds, and cut it into blocks or sheets of appropriate size for subsequent preservation and use.

2. blanching treatment: blanching the cut wax gourd in boiling water for 1-2 minutes to kill bacteria and enzyme activities and keep the color and taste of wax gourd.

3. cooling: quickly cool the blanched wax gourd in cold water to stop the cooking process and keep its crisp and tender taste.

4. Drainage: put the cooled wax gourd pieces or pieces into a strainer or absorbent paper, and pat the water lightly to avoid excessive freezing during freezing.

5. packaging: put the blocks or pieces of wax gourd into a sealed bag or freezer, and ensure that the packaging is completely sealed to prevent the intrusion of frost and peculiar smell.

6. Quick-freezing: put the packaged wax gourd into a freezer or freezer, and adjust the temperature to -18 degrees Celsius or lower for quick-freezing treatment. Quick freezing helps to maintain the texture and taste of wax gourd.

7. Marking and storage: Mark the name and date of wax gourd on the package for subsequent use. Store the quick-frozen wax gourd in the freezer or freezer to avoid contact with other foods, so as to avoid cross-infection of odor.