How to make it
Slice the hairy gourd into 3cm thick and remove the seeds with a spoon.
Cook the hairy gourd in boiling water with medium heat for 4 minutes. Drain and set aside.
Boil snow fungus, bamboo fungus, mushroom, and carrot, drain after boiled.
Saute ingredients in step 3 with seasoning until fragrant and let cooled. Spoon the stuffing into the hairy gourd and place the abalone on top.
Fill water and place a steam rack into the pot, steam the stuffed hairy gourd rings over boiling water for 4 minutes.
Heat the abalone sauce. Mix the corn starch and water, add into the pan and cook until the sauce is thickened. Pour the sauce over the hairy gourd rings.