2. Accessories: 200 grams of glutinous rice flour, 60 grams of corn starch, 60 grams of sugar, appropriate amount of chocolate, appropriate amount of medlar or lemon peel, and a little orange peel.

3. Clean the pumpkin, peel it, rinse it, then drain it, cut it into pieces (it doesn't matter if it is thicker), steam it in a steamer and take it out (about ten minutes).

4. Then take the pumpkin out and mash it in a container, or put it in a fresh-keeping bag and roll it into pumpkin puree with a rolling pin (because the water content of steamed pumpkin is high, it is necessary to filter out the excess water).

5. Then put the pumpkin puree into the basin, add glutinous rice flour, starch and sugar and knead it into dough by hand (as long as the dough surface is smooth, it will not stick when adding a little oil).

6. Knead the dough into strips and then cut it into small dough of about 50 grams with a knife. Flatten the dough slightly by hand, add chocolate, then round the dough and flatten it slightly by hand.

7. Next, open the oil pan (you need to put more oil, so that the fried pumpkin pie is more uniform), put the pumpkin pie in 50% hot oil, turn off the fire and fry for one minute (pay attention to turn off the fire and fry, if it is easy to paste the bottom, the taste will be greatly affected when you go out of the pan).

8. The last step is to see the pumpkin pie float, then take it out to raise the oil temperature, fry it again (the time of re-frying can't exceed fifteen seconds), and then you can take it out and put it on the plate.