Cut the shark's fin melon in half, put it in a pot and steam it slightly, then dig out the melon meat with a spoon and remove the seeds. If you don't steam it, it will take a lot of effort, and it will take longer to stew the soup later. Then wash, peel and cut carrots. In fact, carrots are very difficult to cook, so steam them with shark's fin melon first. Then put the pig bones in the water and simmer them, or they will smell fishy. Then take it out, put it into the soup pot together with carrots, dates and shark's fin melons, add ginger slices and medlar, bring it to a boil with high fire, and simmer it for another hour with low heat, and watch the pot from time to time to prevent safety hazards caused by forgetting to cook the soup dry. You can add salt, oyster sauce and the like and then take it out.