raw material

Half a wax gourd with skin (height about 22 cm, caliber about 15 cm), diced pork100g, diced duck100g, 25g of scallop, 50g of diced straw mushroom, 50g of roasted duck, 50g of shrimp and 50g of diced pork kidney/kloc-. Salt10g, rice wine10g, monosodium glutamate 5g, wet starch15g, fresh soup1400g.

preparation

(1) Dig out the pulp of the wax gourd, batch it into a zigzag shape around the upper opening of the wax gourd with a knife, carve various patterns on the front peel of the wax gourd, put it in boiling water for a while, take it out and drain the water, and get the "wax gourd cup".

(2) Mix diced pork and diced duck with wet starch, cook them with diced waist in a boiling water pot, take them out, put them in a "winter melon pot", add scallops, diced ham, diced straw mushrooms, ginger slices and refined salt, add 500g fresh soup, steam them in a steamer for half an hour, and take them out after they are cooked. Peel the fresh lotus and steam it for later use.

(3) stir shrimps with wet starch, blanch them in boiling water together with roasted duck meat, put them into a "winter melon cup" together with stewed diced meat, diced duck, fresh lotus and scallops, add fresh soup and refined salt, skim off the floating foam on the noodle soup, steam them in a cage for 10 minute, take them out, add wine, sugar, monosodium glutamate and adjust the temperature.