Raw materials: white gourd (300g), dictyophora indusiata (8g), ginkgo (fresh) (120g), mushrooms (20g), white radish (100g), vegetarian ham (80g) and bamboo shoots (50g).

Output: 1. Peel fresh bamboo shoots and white radish, cut into small pieces, cut bamboo shoots (bamboo shoots) into small pieces, soak mushrooms to remove pedicels, wash and cut into small pieces.

2. Flatten both ends of wax gourd and carve out the skin for later use.

3. Wash gingko and vegetarian shrimp (which can be replaced by vegetarian ham), put them in a cup with white radish strips, mushrooms, bamboo shoots and fresh bamboo shoots, add seasonings, put them in 8 bowls of soup, steam them in a cage for 20 minutes, take them out, pour them into a wax gourd cup, steam them for 10 minute, pour sesame oil on them, and serve.