Marinate the meat with minced garlic, fermented black beans, Chinese rice wine, light soy sauce and oyster sauce and mix it. After mixing it add cornstarch and mix it again. Set aside. (When I don’t have a lot of time, I will steam it right away. When I have time, I will leave it to marinate for about 30 minutes.)
Cut the pumpkin and place the pumpkin on the plate that you will use for steaming. Place the meat on top of the pumpkins. Steam it for 20 minutes on medium fire (start the timer after the water boils).