Cooking Steps

1. 

   Step1:After washing, cut off the skin and Nang. Cut into thin slices about 3cm thick. Marinate the minced meat with a little salt and starch.

2. 

   Step2:Put the oil in the pot. Heat it up. Stir fry the ginger. Then pour in the minced meat. Fry it until it's formed. Put in shrimp skin and white wine. Stir well.

3. 

   Step3:Add zucchini and soy sauce. Stir well.

4. 

   Step4:Pour in 1 bowl of clear water. Cover the pot and simmer for 35 minutes.

5. 

   Step5:When the Jiegua is ripe and the meat is soft and rotten, dish it.