Chinese-style stew of winter melon and pork

Peel the winter melon, cut it into blocks, and boil it in Chinese soup with kelp for about 30 minutes. Then leave at room temperature and cook with the residual heat.

Place a frying pan over high heat and fry the pork belly.

Chop the white onions, ginger, and clams, then add them to a frying pan and fry them quickly.

Add Shaoxing wine, Chinese soup, and chopped winter melon, then put a lid on and simmer for about 3 minutes.

Remove the drop lid and add salt and pepper to taste. Add water-soluble potato starch to thicken it, then add scallion oil to finish off and remove from the heat.

Serve in a bowl and it's finished.