Blanch pork bones, chicken and shrimp in boiling water and simmer for about 2 hours on medium fire to form a soup base.

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Scrape the seeds from the wax gourd. If you want to be more beautiful, you can cut the edge of the melon into a sawtooth shape with a knife and carve a pattern on the melon body.

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Scrape off the melon meat, paying attention to leaving 2 to 3 inches of melon meat at the bottom.

After the bottom of the wax gourd is cut flat, sit on the big soup bowl and fix the position with a towel. Put the big soup bowl and wax gourd into the cauldron. Boil the water and stew for about 30 minutes.

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Soak scallops until soft and shred them. Dice mushrooms, ham, lean meat and shrimp, and dice turkey. Crabs are steamed, cooled, shelled and fleshed.

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Put the above materials into the wax gourd cup, pour the soup base to 80% full, and stew for about 2 hours, depending on the size and thickness of wax gourd.

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Take out the wax gourd cup and sprinkle with night fragrant flowers on the surface.

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