1. Wash the wax gourd and scoop out round balls with a spoon.
2. Peel the carrots and cut into thin strips for later use
3. Put clear water in the pot, boil, add the winter melon balls, cook on medium heat for about 3 minutes
4. Leave a little oil in the pot, add white sugar, add winter melon when the sugar just bubbling, add the dark soy sauce to color, and pour some broth
5. When the winter melon is brown-red, pour in oyster sauce and carrot shreds, and stir-fry over high heat until the soup is dry.
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