Ingredients:
Winter melon            200 g
Chicken gizzards        4 nos.
Stock                   0.6 l



Seasoning:
Cornflour               1/2 tbsp
Salt                    1/2 tsp
Wine                    1/2 tsp
Pepper                  a dash



Method:
1. Skin winter melon & cut into pieces. 
2. Cut the chicken gizzards open, remove the inner yellow coats, wash them clean 
   & cut them into gizzard balls.
3. Scald the chicken gizzards in boiling stock to remove the bloody water.
4. Rinse with cold water. Season with salt.
5. Cook winter melon in the stock, add the gizzard balls & add salt, wine, & pepper 
   to season.
6. Boil for a while & mix the Cornflour with 2 tbsp of water. Stir in the soup. 
   Serve hot.