Practice:

1. After opening the pumpkin, remove seeds, peel and cut into strips. Take 3-5 salted duck egg yolks, then dig out the egg yolks, then chop them with a small spoon. When they are ready, fire on the stove. When the oil is hot, add the pumpkin strips (I dipped in custard powder pulp), and fry the pumpkin oil with slow fire. Fry the pumpkin into golden brown and take it out for later use.

2. Next, stir-fry the egg yolk, leave a little oil in the pot, and add the egg yolk after the fragrance bursts. The fire of stir-frying the egg yolk should always be about 50% hot. If the pot is too hot, you can turn off the fire for a while. After laying the egg yolk, keep stirring. When the egg yolk bubbles, you can put the pumpkin. After adding the pumpkin, stir it a little. This time should not be too long, the frying is too bad and affects the taste. Let the pumpkin strips be evenly covered with egg yolk paste and you can go out.