Materials: one leg bone (the hind leg has white tendons, which can leak bone marrow when cut into two sections) and four cavity bones. Old wax gourd (preferably the kind cut in big circles, cut into large pieces without peeling) and mung bean 100g (soaked for 30 minutes).

Accessories: 3-4 candied dates (wordy: remember to look at the packaging and see if it is made of green dates. ) salt and ginger slices.

Start: 1. Put the pot into 2/3 clear water, add 4-5 slices of ginger and bring the water to a boil.

2. Wash the leg bones and cavity bones, blanch them in a pot with cold water, and remove the flying bleeding foam for later use.

3. After the bottom soup in the pot (bottom soup: boiled water with ginger slices) is boiled, put the leg bones, cavity bones, mung beans, wax gourd and candied dates into the pot, add three tablespoons of salt (seasoning spoon, depending on the size of the pot) and add water until it overflows. The fire is boiling (wordy: don't stare at the pot online, it will boil soon. I let the overflowing water burn the stove twice. Turn the water to a minimum and cook on the stove for three hours. Leave it alone. It's crispy in three hours, and it's better than Cantonese restaurant! ! ! !