Peel the pumpkin to make soup. The method is as follows:

Ingredients:

1 pumpkin, 2 small eggs or 1 large egg. 1 clove of garlic, several green onion sections, 1 tablespoon of sugar (about the size of a thumbnail), 2 tablespoons of salt, if not enough, add more, 2 tablespoons of chicken essence or MSG, appropriate amount of vinegar, a small section of carrot, 2 shiitake mushrooms, a little shredded pork, Shredded mustard can be added or omitted according to personal taste

How to make Pugua Soup:

1. Preparation: Boil a pot of boiling water. Remove the stems of the pumpkin, wash and peel it, cut it into pieces, then cut it in half, cut it into semicircles, soak it in cold water for 10 minutes to remove the starch, dry it and set aside. Slice carrots. Chop garlic and green onions. Beat the eggs.

2. Heat the pan and add oil. When the oil is hot, add minced garlic, vinegar and shredded pork, stir-fry until fragrant, add pumpkin, carrots and shiitake mushrooms. When the pumpkin is soft, take it out of the pan. No need to wash the pan.

3. Add the egg liquid into the same pot and quickly fry it into egg droplets (semi-liquid). The time must be short, otherwise it will be cooked and there is no need to remove it from the pot.

4. Pour the ingredients prepared in step 2 into the pot containing the egg drops, add green onions, sugar, and salt, stir-fry for a while, pour in boiling water, and stir.

5. Now you can taste the taste. If it is too light, add a little more salt. If it is too salty, add a little more boiling water.

6. Cover the pot, cook for 40 seconds, turn off the heat and simmer for one minute.

7. Open the lid of the pot, add chicken essence or monosodium glutamate, optionally add mustard shreds, stir and serve.