Ingredients: 2 kg pumpkin, 3 potatoes, 2 Liang beef, proper amount of cooking oil and refined salt, and a little vinegar and monosodium glutamate.

Practice: 1. Wash pumpkin, remove seeds and cut into pieces; Wash potatoes, peel and cut into pieces; Cut beef into thin slices.

2. Stir-fry the spoon on fire, pour in cooking oil and heat it, then stir-fry the sliced meat, add a little refined salt and vinegar to taste, and continue to stir-fry for a few times until the sliced meat becomes discolored.

3. When the small pot is on fire, pour the quick-cooked meat slices into the small pot, then add a proper amount of water to stew for a while (if there is old soup, it will be better), then add pumpkin and potatoes to boil with high fire, and then simmer slowly with low fire (add a proper amount of refined salt according to the salty degree of soup during stewing).

4. After the pumpkin and potato are stewed, add a little monosodium glutamate, stir for a few times and then stew for a while.

Features: fresh, sweet and delicious, and rich in nutrition, suitable for public taste.

Tips: My pumpkin stewed potatoes are batter, because I like to eat them this way. If you like to eat something hard, you might as well stew it all the time with a big fire.