The steps are as follows:
1. Wash and peel the pumpkin, cut it into small pieces and steam it in the pot.
2. Mash with a spoon after steaming, add sugar and mix well.
3. Boil the yeast in warm water for 3 minutes, then add it into the flour and stir well.
4. Add pumpkin puree.
5. Make a smooth dough, cover it with a wet cloth and ferment at room temperature for 30 minutes.
6, squid intestines peeled for use.
7. Knead the fermented dough for 5 minutes and exhaust, divide it into several small doses, and knead the small doses into thin strips.
8. Wrap the thin strips around the cod intestines and roll them up.
9, do all in turn, green proofing 10 minutes.
10, put the proofed blank into a steamer, steam it in cold water for 20 minutes, turn off the fire for 5 minutes and then open the lid.