Mix them thoroughly. The hands are the best tool for this job.
Cut the bitter melon into 1-inch slices; discard the end pieces.
With a paring knife, trim out the insides.
Lift them out.
Stuff the cavity of each slice with a generous spoonful of stuffing.
Arrange the stuffed pieces of vegetable on a plate, and set the plate on a trivet in a wok over enough hot water to come within 1 inch of the plate. Cover the wok and steam the food for 20 minutes. Remove the platter and the trivet.
In a separate wok or pan, prepare the sauce. First heat 2 tablespoons peanut oil. Add the garlic and fermented black beans, stir for a minute, then add the Shaoxing wine, chicken stock, and salt. Add the liquid that results from the steaming of the melon. Bring the mixture to a boil. Thicken with the dissolved cornstarch and flavor with sesame oil.
Pour the sauce over the bitter melons and serve.
May be prepared in advance and reheated by steaming.