1. Peel the old pumpkin and radish, rinse and drain.
2. The pumpkin slices are put on a plate and steamed in a pot.
3. For about 15 minutes, lightly poke with chopsticks to make it rotten.
4. The radishes are shredded and marinated for ten minutes with a little salt.
5. Knead the radish with your hands until the shredded radish is soft and let out water, then wash it a few times and drain it.
6. Add a little salt, a little sugar, and black pepper, stir well and set aside.
7. After removing the excess water from the steamed pumpkin, use a spoon to pound it into pumpkin puree.
8. While adding glutinous rice flour, sticky rice flour, and sugar (old pumpkins are very sweet, so the sweetness varies from person to person) while mixing them into flocs, and finally kneading them into a dough.
9. In small groups.
10. Use your hands or a rolling pin to roll into dough and add shredded radish.
11. Then wrap it tightly with a tiger head, round it, and squeeze it gently. Dip white sesame seeds on both sides.
12. Do it all.
13. Pour a little peanut oil into the pan and add the finished pumpkin noodles.
14. Fry on low heat until golden on both sides before serving.
15. Sweet and delicious, crispy on the outside and waxy on the inside.
16. It's silky after biting and pulling.
