Only pay attention to three key points, and the dry-braised pumpkin will definitely taste great.PumpkinThe first is the frying part; you can cut the pumpkin pieces larger, but not too thin, so they don't break easily when fried and can be fried for a longer time.You need to fry until the outside of the pumpkin forms a layer of crispy skin, which gives it an outer crust and inner tenderness texture when eaten!Fry until the pumpkin forms a crispy exterior crust, ensuring it's crunchy outside and tender inside!