1. Wash the forequarters, cut into pieces, put cold water in the pot, put the meat pieces in the pot, and turn on the fire. After boiling the water, skim off all the floating foam on it, cook for a few minutes, drain the water and put it in a container for later use.

2. After the wok is heated, pour in cooking oil, put 2 teaspoons of sugar into the wok, and turn to low heat and stir-fry until it melts. When the sugar turns brown, pour in the meat and stir well. Pour a proper amount of cooking wine along the edge of the pot, which can take away some fishy smell of meat during the stir-frying process. Add light soy sauce, dark soy sauce, oyster sauce, onion, ginger, star anise and crystal sugar and stir well.

3. Take another non-stick pan and pour in boiling water. Water should be enough at one time, and it is best not to add water in the middle. Pour all the meat into an iron pot and bring to a boil. Cover the pot and stew for an hour.

4. Smooth the washed gourd strips first, put them on the chopping block and cut a knife from the middle; Put the cut gourd strips into the pot and turn to high heat to boil. When the gourd strips are almost ripe, add salt to taste. If there is too much soup, you can also collect the juice over high fire.