Cooking Steps

1. 

   Step1:1. Wash the wing root and make two strokes for taste. 2. Wash the scallop pumpkin (hereinafter referred to as pumpkin) and remove the pulp and cut into small pieces (two or three centimeters). 3. Remove the roots of three or four cloves of garlic and pat them flat for use. 4. (key) heat the oil in a hot pot. Put the cut pumpkin and garlic into the pot and stir fry twice. Then put the winged root on both sides of the medium and low heat and fry it to a burnt yellow color (put the pumpkin first and then fry the winged root to prevent oil splashing out when frying the winged root). At this time, the pumpkin is also fried just right. Pour in a scoop of raw soy sauce (try to pour it on the winged root). Stir fry as a whole. 5. Stir fry as much as you can for a while. Then pour water into the place where you just haven't passed the wing root. If you want to have more soup, you can put more. Whatever you like. 6. Stew for 20 to 30 minutes. There are two styles of this dish - the one with soup and the one without soup. You can control it flexibly according to your preference by the amount of water and the time of stewing.