Steamed Stuffed White Gourd Cup Materials: One 5000g (green-skin) winter gourd 100g soaked dried mushrooms 100g cooked winter bamboo shoots 100g mushrooms (canned) Preparations: Finely chop the 2 kinds of mushrooms and bamboo shoots, saute in 60% heated oil then add cooking wine, soy sauce, sugar, MSG and mushroom soup; Bring to the boil, thicken with cornstarch to make a filling; Cut 14 cylinders out of gourd; Carve designs on the rind then carefully peel off the rind; Scald the peelings, then coat with sesame oil; Take the inner pulp out of the columns, fill with filling and steam for 10 minute, remove; Decorate with the carved rind peels; Bring the soup to the oil, season, thicken with cornstarch, pour over the gourd cups.