Tools/raw materials: half a block of wax gourd, 3 mushrooms, pork tenderloin 1 small pieces, salt, white pepper and clear water.

1, peel the melon and cut it into thin slices, and the cooking speed will be faster; Chopped mushrooms, blanched in boiling water, and then fished out for later use. Slice tenderloin, or cut into diced or thin slices. Add salt to lean pork, cook wine and water starch, and marinate for 10 minute.

2. Boil water on the soup pot and put the wax gourd slices in the pot to cook.

3, soon the melon slices will be cooked until transparent, and the soup is a little white.

4. Put the chopped mushrooms and shredded lean meat into the pot and turn to high heat to boil.

5. The water in the pot boils again. If there is floating foam, skim it off with the spoon, add salt and white pepper to taste, and cook for 2 minutes before turning off the heat. Sliced lean meat is not suitable for cooking for too long. After the soup pot boils, keep boiling for about 2 minutes.