Exercise:

1. pumpkin 155g sliced, steamed, pressed with sugar 15g, and warmed.

2. Pumpkin paste, 250g of medium/low gluten flour, 3g of yeast, 0/0g of sugar, 0/5g of milk and 5g of lard, kneaded into smooth dough, rolled into rectangles and cut into small pieces.

3. Cut a ham sausage into three sections, dip some water around it, take a pumpkin noodle, rub it long and round, wrap it from one end of the ham sausage to the other, and brush some water at the mouth to stick it.

4. Cover and ferment until it is 1.5 times larger, steam in the pot for 12 minutes, and stew for 2 minutes.