For chicken and pork stock:
100g chicken thigh
100g pork belly
1 dried scallop
10g Chinese ham
Welsh onion ginger
500cc water

Seasonings:Wax gourd for boiling
1 tablespoon shao-hsing wine
1/2 teaspoon salt
500cc water

Seasonings:Wax gourd for cooking
1 tablespoon shao-hsing wine
1 teaspoon salt
small amount of synthetic flavoring
small amount of pepper
300cc stock

Seasonings:Wax gourd for stuffing
1 tablespoon sake
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/3 teaspoon sugar
small amount of synthetic flavoring
small amount of pepper
3 tablespoons water scented with Welsh onion and ginger 1/2 egg
2 tablespoons potato starch

Seasonings:For sauce
1 tablespoon shao-hsing wine
1/2 teaspoon salt
small amount of synthetic flavoring
small amount of pepper
1/2 teaspoon sugar
300cc shang tang stock
2 to 3 tablespoons starch dissolved in water
egg white
1 tablespoon chicken oil

Seasonings:For Jew's ear
1 tablespoon sake
1/2 teaspoon salt
small amount of synthetic flavoring
small amount of pepper
200cc stock

1. Scoop out the wax gourd leaving the skin to make a bowl.

2. Boil 500cc of water in a pressure cooker and add the shao-hsing wine and salt. Put the wax gourd bowl in, cover and cook at high pressure.

3. After the pressure indicator shows that the pressure has increased, cool the pressure cooker under running water. Remove the wax gourd and soak it in running water for a while to get rid of its bitter taste.

4. Mince the pork, bamboo shoot and shiitake mushrooms and combine them in a bowl. Season and knead the mixture. Separate the crab meat. Boil the ginkgo nuts and cut each in half.

5. Chop the chicken, pork and ham for the chicken and pork stock. Steep the dried scallop and separate the meat.

6. Boil the chopped chicken, pork, ham and the scallop briefly. Then soak them in cold water and dry well.

7. Dry the surface of the wax gourd bowl and stuff it with the minced pork ,bamboo shoot and shiitake mixture prepared in 4.. Place the crab meat and ginkgo nuts over the stuffing.

8. Pour the seasoned stock for cooking the wax gourd in a heat-proof dish and place 7. in it.

9. Combine 500cc of water and 6. in a pressure cooker and bring to a boil. Skim the scum off the surface, set the inner lining and place 8. on it. Cover and cook at high pressure for 15 minutes.

10. Steep the Jew's ear. Then boil and cook in the seasoned stock.

11. Remove the pressure cooker from the heat, and set it aside until the pressure dissipates. Take out the stuffed wax gourd and place it on a serving dish.

12. Combine the chicken and pork stock remaining in the cooker and the shang tang stock for the sauce and bring it to a boil. Season to taste and add the egg white and chicken oil to make the sauce.

13. Place the Jew's ear at the center of the dish and pour the sauce over it.