1 small pumpkin (about 400-500g), 4 salted duck egg yolks, custard powder, cornstarch to taste, sugar to taste, a few slices of scallion, diced green and red chili, 2 teaspoons (10ml) of oil, 1 tablespoon (15ml) of yellow wine, 1/2 teaspoon (3 grams) of salt, 1/2 teaspoon (3 grams) of chicken essence.

Purchasing Tips:

1. Pumpkin should be a small pumpkin with a diameter of 15-20cm, which can be purchased more than once and stored on the balcony for a few months without going bad.

2. Supermarkets have sealed packages of individual salted duck egg yolks, usually 4-8 pieces / bag, to avoid wasting salted duck egg white, the color is also more beautiful.

Practice:

1. Put the salted duck egg yolks and the yellow wine into a small bowl, and steam them in a steamer over high heat for 8 minutes, then take them out while they are still hot and crush them with a small spoon to make a fine paste.

2. Peel the small pumpkin and cut strips of about 1*1*5 cm. Then boil in water and drain, sprinkle a layer of custard powder and cornstarch and then over the oil, harden the surface of the frying and then fish out.

3. Heat the oil in the frying pan over high heat, popping shallots, salted duck egg yolks, sugar, chicken broth, monosodium glutamate (MSG), and then use a handful of spoonfuls of uninterrupted stirring, until the sugar melts and then put in the fried pumpkin strips, upside down a few times on the pumpkin strips covered in yolks can be removed from the pan.