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Ingredients:

• 960g white gourd rectangle
  
• 3 cups fine stock
  
• Adequate elm fungi, yellow fungi and white fungi
  
• 4 Northern mushrooms
  
• 4 mushrooms
  
• 12 straw mushrooms
  
• 4 skinned water chestnuts
  
• 20g dried moss
  
• 1 lettuce

Seasonings:

• 6 tbsp peanut oil
  
• 2 tbsp light soy sauce
  
• 1 tsp sugar
  
• 1 tbsp Shaoshing wine
  
• 1 tbsp oyster sauce
  
• 1 tsp salt
  
• Adequate amount each of MSG and pepper

1. Remove pulp from the white gourd, pare its skin off, leaving a green layer, and simmer the whole piece thoroughly in fine stock for use.
2. Soak elm fungi, yellow fungi and white fungi until soft and scald them in boiling water; soak northern mushrooms, mushrooms and straw mushrooms until soft, remove stalks and drain; slice mushroom; wash dried moss clean, soak it until soft; slice water chestnuts.
3. Simmer the (2) ingredients thoroughly in fine stock, season them, place the dried moss on both sides of a long plate and put the others in the middle. Scald lettuce until cooked, season it, drain and place it separately at both ends of the plate; spread the simmered white gourd rectangle piece of (1) in the centre. Mix the remaining sauce with oyster sauce, sprinkle boiled oil in and pour the mixture over the white gourd. Cut the mixture with the knife when eating.