1) Soak the fresh mushrooms in light salt water for 10 minutes, then wash them, press the water on the surface of the mushrooms gently with your hands, and cut into small pieces for standby.
2) Remove the outer skin of the fresh broad bean and wash it for use. Peel the pumpkin, dig out the inner core, wash and dice.
3) Heat the oil in the pan to 70% heat. Stir fry the broad bean, mushroom and pumpkin for 2 minutes,
4) Stir fry the leek flowers, add soy sauce, salt, sugar and a little water, cover the pot and simmer for 3 minutes.
5) Open the lid, pour in the starch and thicken the sauce, then you can get out of the pot.