什锦菇丁蒸金瓜Steamed Pumpkin with Mixed Mushroom

将金瓜去皮切块，拌入材料B隔水蒸8分钟或至熟，取出备用。Skinned pumpkin，marinate with ingredients B and then steam in high heat for 8 minutes till cooked.

烧热2大匙油，爆香素油渣至金黄色，捞出。Heat 2tbsp oil in wok，sauté mock crispy lard until golden brown，dish out.

用镬中余油爆香姜末和香菇，然后加入所有材料C炒匀，加入芡汁煮片刻到汁浓。Sauté ginger and mushroom with remaining oil in wok until fragrant，toss in all ingredients C，stir well and pour in sauce ingredients，thicken with starch.

淋在已蒸熟的金瓜上摆上炸姜丝装饰。Pour the gravy over steamed pumpkin and garnish with deep fried juliennes ginger.