Pan-fried pumpkin

Overview

The pumpkin is soft, glutinous and sweet, and the luncheon meat is mixed with the aroma of vegetables, which is unique

Wash the small pumpkin
Cut the upper and lower halves horizontally from the waist. Cut the upper half into rice shapes and cut into eight pieces. Cut off the flesh with a knife
Put oil in the pot, place eight pieces of pumpkin on the bottom of the pot, sprinkle a little salt, fry, add water to cover half of the pumpkin, cover, bring to a boil, then change to medium to low heat and continue frying
Cut the lunch meat into hob cubes, cut the onion into cubes, and cut the remaining half of the pumpkin into cubes
Put oil in another pot, heat it up, add luncheon meat and pumpkin pieces and stir-fry. These two ingredients are fire-resistant, so put them first. After 1 minute, add onions and stir-fry, add cooking wine, light soy sauce, and salt.
All ingredients are cut raw and starch is added to thicken the sauce. Turn off the heat, add chicken essence, and drizzle with sesame oil
The fried pumpkin is placed on the plate, and the fried luncheon meat is placed in the middle of the plate. I don’t have a big round plate at home, so I used a long plate. The round plate looks better