1 small pumpkin with egg yolk (about 400-500g) 4 salted duck egg yolks, chive segments, a little oil 2 teaspoons (10ml) 1 tablespoon rice wine (15ml) 1/2 teaspoon salt (3g) 1/2 teaspoon chicken essence (3g) Method: 1. Peel the pumpkin first. Then cut the pumpkin, remove the seeds, and cut it into evenly sized strips. 2. Peel the salted duck eggs, take out the yolks, and crush the yolks with a knife (about half a kilogram of pumpkin requires about 3-4 large duck eggs). It is best to buy duck eggs produced by regular manufacturers in the supermarket. Such salted eggs have a lot of yolk and are oily. Also many. 3. Boil water to blanch pumpkin, do not take too long, then take it out and set aside. 4. Put oil in the pot, put the crushed duck egg yolk into the pot and fry, be sure to use low heat! Fry until bubbles form, add a little water, the purpose is to make the egg yolks dry, dilute them, be sure not to add too much. The egg yolks are already salty, add a little salt and chicken essence. 5. Pour the previously blanched pumpkin into the pot and stir-fry evenly until the egg yolk is completely covered with the pumpkin.

6. Turn off the heat and put on a plate