1 small pumpkin (about 400-500g), 4 salted duck egg yolks, custard powder, appropriate amount of cornstarch, appropriate amount of sugar, some chives, diced green and red peppers, 2 teaspoons of oil (10ml), 1 tablespoon rice wine (15ml), 1/2 teaspoon salt (3g), 1/2 teaspoon chicken essence (3g).

Purchasing tips:

1. Use small pumpkins with a diameter of 15-20cm. You can buy more of these melons at a time and store them on the balcony for several months. It won't break.

2. There are individual salted duck egg yolks in sealed packages in supermarkets, usually 4-8 pieces/bag, which avoids wasting salted duck egg whites and makes the color more beautiful.

Method:

1. Put the salted duck egg yolk and rice wine into a small bowl, put it into a steamer over high heat and steam for 8 minutes, take it out and crush it with a small spoon while it is hot. Fine paste.

2. Peel the small pumpkin and cut it into strips of about 1*1*5 cm. Then cook it in water and drain it, sprinkle with a layer of custard powder and cornstarch and then fry it in oil, fry it until the surface is hard and take it out.

3. Heat the oil in the wok over high heat, sauté the chives, salted duck egg yolk, white sugar, chicken essence, and MSG, then stir continuously with a spoon until the sugar melts, then add the fried Pumpkin strips, turn over a few times to coat the pumpkin strips with egg yolk before serving.