1, materials: 1 fresh small white gourd, several water-soaked mushrooms, 50g of winter bamboo shoot meat, 50g of chicken leg meat (pork is also acceptable), 80g of fresh shrimp, 2 small pieces of ham (Jinhua is also acceptable), a little salt, Shaoxing wine, pepper, 1 small spoon chicken powder and starch.

2. Wash the chicken legs and cut them into cubes; Wash shrimps with sand sausage for later use; Dice mushrooms and bamboo shoots.

3. Add a little salt and starch to diced chicken and shrimp, mix well, blanch in boiling water 1 min, remove and drain for later use.

4. Wash the wax gourd, cut it from the pedicled end and cut it into two parts. The small pedicle is naturally the lid of the wax gourd cup, and the other part is the embryonic form of the wax gourd cup. Remove the pulp with a spoon, and there will be a wax gourd cup after washing.

5. Add 5 tablespoons of oil to the wok, heat it, pour in diced chicken and shrimp, stir-fry diced mushrooms and diced winter bamboo shoots, stir well, cook a little Shao wine, add half a cup of water and 65,438+0 teaspoons of chicken powder, bring to a boil, put it in a melon pot, and add ham slices.

6. Put the wax gourd cup into a pressure cooker and steam it. After boiling, simmer for 15 minutes, and serve after taking out the pot.