Cooking Steps

1. 

   Step1:Ingredients. Duck yolk can be salted. When the pumpkin is peeled and stuffed, 770g. After steaming, about 600g (200g is used for dough).

2. 

   Step2:Peel the pumpkin, remove the flesh, cut the thin slices. Put the yolk aside. Steam it in any way (about 10 minutes). According to experience, if the egg yolk quality is good, 100g pumpkin puree plus an egg yolk, the taste is very good. (more than less

3. 

   Step3:About 400g pumpkin paste, 4 duck egg yolks, salt (self-adjusting). Mix well while hot.

4. 

   Step4:Hot pot cold oil (I put corn oil). Medium low heat, pour in pumpkin egg yolk mud. Stir constantly. Because even if it doesn't touch the pot, it's a bit sticky at first.

5. 

   Step5:Stir fry until fragrant, delicate, Sandy and fully packed. Pour out pumpkin egg yolk puree. There is almost no residue in the pot.

6. 

   Step6:It's fragrant all over the room.