Seasoning: salt and edible oil.
Practice: 1. Peel the pumpkin first.
2. Cut the pumpkin, remove the seeds, and then cut it into strips with uniform size.
3. Peel and clear salted duck eggs. Crush the yolk with a knife. Half a catty of pumpkin strips needs 3-4 large salted egg yolks. (When choosing salted duck eggs, it is best for merchants to open them. It is best to buy duck eggs that are free-range in rural areas, with fragrant yolk and plenty of oil).
4. Duck eggs have high cholesterol content, so don't eat too much!
5. Boil boiled pumpkin, don't cook it for too long. (I suggest you try it without experience, just don't be too hard. In addition, if it is not boiled in water, you can also roll flour and fry it directly)
6. Add oil to the pot. When the temperature is up, add the crushed duck egg yolk to the fry. Be sure to use a small fire. Stir-fry until the yolk bubbles, add a little water, never more! Water is added because the yolk will be drier and thinner after foaming.
7. The egg yolk is salty, add a little salt, add the boiled pumpkin and stir well, and the egg yolk will stick to the pumpkin like foam.
Important points to note:
1, this dish can't be seasoned with chicken essence, monosodium glutamate, etc., and it smells fishy after being added. The seasoning is only edible oil and salt;
2, the oil should be a little more;
3, keep stirring, the pumpkin will be basically cooked after discoloration.