2) Heat up wok, add two tablespoon oil and minced green onion. Fry until aromatic. Set aside.

3) Heat up a clean wok, add oil (90 grams) and sugar. When sugar starts to turn red, add cooking wine, broth, salt, minced green onion and ginger. Cook a low heat until the sauce reduces, add oil from 2).

4) Put meat from 1) in the center of a plate and pour sauce from 3) on top.

5) Make winter melon, carrot and bamboo shoot balls using a scoop. Put balls in a bowl with broth, salt and MSG. Steam well and drain fluid in a bowl.

6) Arrange the balls around the meat (as shown in the picture). Pour fluid from 5) in a pan and thicken with cornstarch solution while cooking. Pour on top of the meat and vegetables and serve.