1. Peel the pumpkin and cut into small pieces. Cut the shallot and scallion for standby.
2. Add a little yellow rice wine to salted egg yolk, steam and crush in the pot.
3. Put a proper amount of oil in the pot, heat it up, put in the shallot, then add in the pumpkin, stir fry until the four sides of the pumpkin are soft and ripe
4. Add salted egg yolk, add some salt and chicken essence, stir fry evenly.