1. Prepare the ingredients in the picture, bitter gourd, green onions, dried shrimps, and foreleg meat
2. Wash the foreleg meat and cut into small pieces, then add a little salt, appropriate amount of light soy sauce, oyster sauce, cornstarch, chicken powder, and peanut oil. Chop into meat sauce and put it in a basin
3. Soak the dried shrimps in water for ten minutes, then chop, chop the scallions
4. Put the dried shrimp and scallion into the bowl containing the meat sauce, then use chopsticks to mix evenly in the same direction. If the meat sauce is too dry, add a little water
5. Cut the bitter gourd into about 4cm sections, and then use a fruit knife to cut into sharp points at the top
6. Boil water in a pot, add salt and a spoonful of peanut oil, add bitter gourd and cook for three or four minutes, remove and rinse with cold water twice
7. Stuff the prepared meat into the bitter gourd, and lightly compress the meat with your fingers. Stack evenly in the middle of the plate
8. Place the plate in a pot of boiling water and cover, steam for three minutes on high heat, then change to low heat and continue steaming for seven minutes. If you want to be very cooked, you can extend the time appropriately
9. After steaming, pour the soup into the wok, adjust a little starch water and bring it to a boil, then pour the juice evenly on the bitter gourd
10. Finished picture
Tips:1. It is better to make meat filling and add some dried shrimps. In order to make the meat more tender and smooth, add a little cornstarch and peanut oil
2. The steamed soup should be poured on the bitter gourd to taste better
3. It is best to use a combination of fat and thin front legs, so that the soup will be more steamed
