wax gourd

1 block

Chopped meat

200 grams

condiments

Dried/shelled shrimp

Proper amount

Bruised ginger

Proper amount

Cooking wine

Proper amount

soybean

Proper amount

starch

Proper amount

salt

Proper amount

Monosodium glutamate

Proper amount

chicken essence

Proper amount

sesame oil

Proper amount

Soybean oil

Proper amount

Chopped green onions

Proper amount

Mixed stuffing seasoning powder

Proper amount

Eggs (of hens)

1

step

1. Add salt flavor, cooking wine, soy sauce, stuffing seasoning powder, soybean oil, sesame oil, chopped green onion and Jiang Mo egg starch and mix well for later use.

2. Peel and slice the wax gourd and put it on the plate for later use.

3. Pour a little oil into the pot, add chopped green onion and Jiang Mo shrimp. When the shrimp turns golden brown, add the right amount of water.

4. Boil the water with a small torch. When the water gets warm, beat the mixed meat into a ball with a spoon and put it in the pot. When all the meat is cooked, bring the fire to boiling water and skim off the floating foam.

5. Add the chopped wax gourd until the wax gourd becomes translucent, add appropriate amount of salt essence and chicken essence, turn off the heat and take out the pot.