1. Material preparation. The ready-to-eat ginkgo is cooked, if it is raw, it must be cooked.
2. Just rinse the wolfberry and soak in lily water for about half an hour.
3. Cut the pumpkin in half, dig out the flesh with a spoon, and cut along the natural dividing line of the pumpkin, keeping it intact.
4. Put it in the pot and steam for 10 minutes, stop the fire for 2 minutes and take it out.
5. Put a little oil in the pot, fry it with rock sugar, add mineral water when it melts a little.
6. Put lily, wolfberry, ginkgo, and honey to make a sticky consistency.
7. Just pour the honey sauce on the steamed pumpkin.
