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1) Cook winter melon in boiling water for a short while. Cut melon into length of 1.5 inches. Cut ham, mushroom, bamboo shoots into the same length and width as winter melon. Place above in a bowl and steam with broth. Drain fluid in a bowl.
2) Cut squash into 2 inch length. Brand in oil and set aside. Cut carrots into 12 pieces. Set aside.
3) Cook carrots, squash and mushroom in broth and set aside.
4) Arrange melon, carrot, ham, squash, mushroom, and bamboo shoots on a plate as shown in diagram. Thicken drained fluid from 1) and pour on top of the plate. Serve.