Ingredients: 500 grams of pumpkin meat, eggs, peanut oil, salt, pepper, hot and sour sauce, clear soup, dry and wet starch and chopped green onion.

Practice: steam the pumpkin into puree, add salt, eggs and pepper, mix well, squeeze into balls, roll with dry starch, fry in a hot oil pan until the appearance is crisp and yellow, and drain for later use. Leave the remaining oil in the pot, thicken with hot and sour sauce and other seasonings, stir-fry pumpkin balls, pour a little peanut oil and sprinkle with chopped green onion.

Mung bean pumpkin soup

Ingredients: 50 grams of dried mung bean, 500 grams of old pumpkin, salt.

Practice: Wash the mung bean, peel the pumpkin, remove the pulp and cut into pieces for later use. Put water, mung beans and pumpkin pieces in the pot, boil them with high fire and stew them with low fire until the mung beans bloom. Add a little salt when eating.

Hot and sour golden soup roasted wings

Ingredients: 500 grams of water-soaked hook wings, pumpkin, salted egg yolk, cooking wine, salt, chicken powder, broth, wild pepper juice, starch, pepper, aged vinegar and ginger juice.

Practice: steam pumpkin and salted egg yolk into a blender to make golden soup for later use. Add ginger juice and cooking wine to the pot, blanch the shark fin and drain. Add stock to the pot, add golden soup, shark's fin, chicken powder, salt, pepper, wild pepper juice and mature vinegar, simmer thoroughly to collect the juice, and thicken.