Donga nurumi

Slice old wax gourd thinly and season. Boil shreded fig and season with manna lichen, pyogo mushroom, cham mushroom and pepper. Wrap it with the sliced wax gourd. Ske it and steam. Mix soy sauce with oil, flour and pheasant meat juice, pepper and cheoncho. When serving, remove the skew bar and add the sauce on it.