1.Put salted duck egg yolk and yellow rice wine in a small bowl, steam in a steamer for 8 minutes, take it out and crush it with a small spoon while it is hot, showing a fine paste.

2. Peel the pumpkin and cut into 4mm thick slices.

3. Heat the oil in the wok with high fire, stir-fry the shallots, add the pumpkin and stir-fry for about 2 minutes, and observe that the pumpkin is cooked (the corners are soft). Pour in the steamed salted duck egg yolk, add salt and chicken essence, and stir well.