The steps to make egg yolk pumpkin are as follows:

1. Steam the salted egg yolk (about ten minutes), then put it on the pier and cut it into powder with a knife.

2. Peel and remove the seeds from the pumpkin, cut into mahjong-sized, 0.2CM thick slices, heat 500 grams of oil to 50% oil temperature (about 150 degrees, the oil will feel very hot with your hands), pour in Fry the pumpkin for 3 minutes (you can also fry it longer for a more fragrant flavor) and take it out.

3. Leave the bottom oil in the pot, pour in the egg yolk and simmer over low heat (about 1 minute) until foamy and floating. Pour in the pumpkin, then add 5 grams each of MSG, chicken essence, and a little sugar. Add a little salt, stir well and serve.