1. Peel pumpkin, steam it in a preheated steamer over high heat until cooked and soften. Put into a food blender, blend into pumpkin paste, set aside. 将南瓜去皮,大火蒸熟至软。取出趁热放入搅拌器内捣烂成南瓜泥,备用。
2. Heat 1 tbsp cooking oil in a preheated wok to sauté garlic over low heat. Add clams, stir-fry until fragrant. Add in water, and bring to boil over high heat. 镬里烧热1大匙食油,慢火爆香蒜茸, 加入蛤俐拌炒香浓,注入清水,大火煮 沸。
3. Add pumpkin paste and seasoning, mix well, bring to boil over medium heat. 加入南瓜泥和调味料拌匀,以中火煮滚。
4. Add in Japanese tofu, prawns and "sotong", let it cook for 5 minutes over high heat, until the prawns and "sotong" are cooked thorough. Sprinkle with Shaoxing wine, serve hot. 加入豆腐、虾和苏冬,改用大火煮5分 钟至虾和苏冬熟透,最后撒上绍兴酒, 即可上桌。