1. Wash, peel and slice the pumpkin.
2. Put it into a high temperature resistant container, cover with a fresh-keeping film, and poke several holes with a toothpick; put the microwave on high fire for 5 minutes, then.
3. Take out the pumpkin and press it into mud with a spoon.
4. Add some white sugar and stir evenly. Pumpkin has a sweet taste. Add white sugar again. It's more sweet and delicious. If you don't like to eat too sweet, you can skip it.
5. After the balsam pear is washed, cut it from the middle, and use chopsticks to remove the pulp in the middle.
6. Boil the water in the pot and blanch the bitter gourd for 2 minutes (blanching the bitter gourd can remove part of the bitter taste; it can also make the color of the bitter gourd more beautiful; it can also remove part of oxalic acid, oxalic acid can hinder the absorption of calcium in the food).
7. After blanching, remove the bitter gourd and put it into cold water, which will make the color of the bitter gourd more beautiful and taste more refreshing.
8. Place one end of balsam pear in the palm of your hand, put the pumpkin mud in the other end with a spoon, and then compact the pumpkin mud with chopsticks.
9. Until the balsam pear is filled with pumpkin mud, the remaining half of the balsam pear is also filled with pumpkin mud.
10. Cut balsam pear into even slices with a knife and enjoy. Cut as thick as you can, or the pumpkin puree will separate from the balsam pear.