Duck yellow pumpkin

Overview

The glutinous aroma of duck yellow is refreshing, and the pumpkin is crisp and tender.

Peel off the yellowed salted duck eggs
Use a spoon to crush into powder
Cut the pumpkin into 1cm square strips
Boil the water and add pumpkin strips. Blanch for half a minute. Do not blanch until done. You have to fry in the next step
After taking out the pumpkin strips, sprinkle them with cornstarch while they are hot and stir evenly to coat each pumpkin strip evenly with starch
Put oil in the pot and heat the pumpkin strips to 70%. The oil temperature must be high to allow the starch on the outside of the pumpkin to quickly gelatinize into a coke shell. After setting, break up the adhesion and fish it out. When the oil temperature returns to 70%, fry the pumpkin strips again for 20 seconds. Take out the oil control
Put oil in the pot, add duck egg yolk (if you don’t have duck egg yolk, you can use egg yolk instead and add salt), stir-fry over low heat
Stir-fry until foamy
Add the pumpkin strips and stir-fry evenly over medium heat
Remove from pan and plate