1. Prepare the pumpkin and flour, slice the pumpkin, steam and press into a puree
2. Mix flour and pumpkin puree with a little salt to form dough
3. Knead into a smooth, slightly firmer dough
4. Apply oil on both sides, cover with plastic wrap and relax for more than 2 hours
5. Roll the loose dough into a thin sheet of about 0.2cm
6. Cut into two finger-wide strips
7. When the oil is 70% hot, add the scattered eggs
8. Quick stir fry
9. Bring to a boil with a little wider water
10. Pull both ends of the noodles with your hands, gently pull them apart, and put them in the pot
11. Cook for a while until the noodles are cooked, add salt, chicken essence, oil, and vinegar to taste
12. Add water spinach leaves and sesame oil
13. Get up
14. I'm eating π
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