Tools/materials: white gourd, tofu, shrimp skin, medlar, salt, chicken essence, shallot, sesame oil, clear water, plate, basin, pot and spoon.

1, rinse the tofu with clear water, change the knife and cut it into small blocks with a size of about 2 cm, and then soak it in light salt water 10 minute.

2. After peeling the wax gourd, cut it into pieces of about 2 to 3 centimeters. Because the wax gourd will become soft and glutinous after being cooked, it is too small to taste.

3. Pour a large bowl of water into the pot, put the wax gourd into the pot, turn to low heat for about 5 minutes after the fire boils, and cook the wax gourd for 6 minutes.

4. After the wax gourd is boiled for 5 minutes, remove the tofu from the salt water and rinse it. Put it in the pot, put a spoonful of shrimp skin at the same time, cover it and cook for about 5 minutes. Cook the wax gourd and let the tofu and wax gourd blend into the taste.

5. After the wax gourd is cooked, sprinkle a dozen grains of Lycium barbarum (you can put a few grains of millet spicy if you like spicy) and start seasoning. Put 1 spoon of salt and 1 spoon of chicken essence in turn, cook it for about 1 minute, let the seasoning taste, then take it out and put it into a hot bowl, put a spoonful of sesame oil and sprinkle with it.