Pumpkin Thin Skin Pie

1. Wash pumpkin thoroughly.

2. Peel and shred, add salt and mix well.

3. Soak the fungus well, add water to the pot and bring to a boil for 5 minutes.

4. Cut the fungus well and stir fry the eggs until cooked.

5. Cut the scallions well.

6. Put all ingredients together and season with salt, oyster sauce, sesame oil, and fresh pine.

7. Mix flour with cold water and let it relax for 2 hours. Divide into evenly distributed ingredients and apply oil. Cover with plastic wrap and store in the refrigerator overnight. Cook in the morning.

8. Press with your hand to make a thinner crust.

9. In this way, four parts can be packed.

10. Organize it.

11. Put oil in the pot and put in the pie.

12. Put flour in the bowl, add a little corn oil, and mix the flour and water 10%.

Pan fry the pie on both sides until golden brown.

14. Pour in water.

15. Bring to a boil.

16. Cover the pot and cook over medium heat for 5 minutes.

17. Open the lid of the pot and drain the water.

18. Finished products.

19. Thin skin and large filling.