1. Ingredients: 150g egg yolk, 100g sugar, 150g lard, 50g mung bean powder, a little sesame oil, 200g water.

2. Put the egg yolk into a bowl, add sugar, then soak the mung bean powder in water to form a powdery juice, pour it into the egg yolk bowl, stir well and set aside.

3. Clean the wok and put it on the fire. First, add melted lard (100 grams). When it is 40% hot, pour in the prepared egg yolk starch slurry and stir-fry with a spoon. Stir constantly and drizzle melted lard toward the sides of the pan to prevent sticking.

4. Fry continuously for about ten minutes. When the egg yolk starch slurry changes from thin to thick, and the lard and egg yolk are integrated, pour in sesame oil (at this time, the pan and spoon are non-stick) ), remove from the pan and place on a plate.