1. Prepare the ingredients.
2. Wash the pumpkin and cut into thick slices.
3. Slice the ginger and garlic, cut the meatball into pieces, and break the twist into small pieces.
4. Cut each piece of tofu into four small pieces.
5. The chopped tofu is fried in a frying pan.
6. Fry until golden on both sides, add salt, a little cold water, and bring to a boil.
7. Add the pumpkin and meatballs, season them, and continue to cook for 10 minutes.
8. Add ginger and garlic, stir-fry well.
9. Add the twists and cook for 5 minutes to serve.
Tips:1. The rind of the stewed pumpkin can be preserved and won't be deformed after a long time.
2. Fry the tofu for a while.
3. Don't cook the twist too soft, it's more chewy.
