4 salted duck egg yolks

Custard powder, proper amount of raw flour.

Proper amount of sugar

A little leek

Green pepper diced

2 teaspoons of oil (10 ml)

Yellow rice wine 1 tablespoon (15ml)

Salt 1/2 teaspoons (3g)

Chicken essence 1/2 teaspoons (3g)

1. Peel and seed the pumpkin and cut it into small pieces-any piece will do, depending on what you like. If you want to fry it hanging, don't make it too big.

It's huge. Boil the salt in water. Hou Jun told us that pumpkins seem to be cooked at 7 or 8 degrees. Practical experience tells us not to listen to him, but to be familiar with him. Otherwise, it is impossible for pumpkins to ripen from 7 or 8 degrees because they are fried with egg yolk for a short time.

2. Pour a little oil into the pot, add the egg yolk and push it clockwise with the back of a shovel. Be careful not to overheat the oil temperature. If it is hot, you can start it first and then start it when it is not hot.

It's almost enough to fry the yolk to this extent.

4. Pour the filtered pumpkin into it and stir-fry it, so that the egg yolk is evenly attached to the pumpkin.

Then you can put the plate in the pot.