1. Put the electric cooker into the rice cooker and heat it for 5 minutes, it is better to peel off the skin (not need to be steamed).
2. Peel the pumpkin and cut into strips.
3. After mixing the flour and sweet potato starch, put in the pumpkin strips, so that the pumpkin strips are covered with a thin layer of powder.
4. Pumpkin strips dipped in flour, then dipped in egg wash, and finally dipped in bread flour.
5. Put a small piece of powder in a frying pan on medium heat and heat it to the point where it will sink halfway and immediately rise to bubbling. Then you can fry the pumpkin. Remember, the pumpkins should be put into the oil pot one by one, not all at once.
6. Fry the pumpkin until the surface is golden, and then drain the oil.
7. Chop the garlic, chop the green onion into chopped green onions, remove the duck yolk from the salted duck egg, and slightly crush it in a bowl.
8. Leave a tablespoon of oil in the pan, heat it over medium heat, sauté the minced garlic and chopped green onion, add duck egg yolk and stir fry.
9. Stir-fry until the duck egg yolk is bubbling, add the freshly fried pumpkin and stir fry until the pumpkin is covered with duck egg yolk.
10. Finally, sprinkle with salt and pepper to taste, and stir-fry evenly.
Tips:When frying pumpkins, put the pumpkins one by one into the oil pan instead of pouring them all at once to prevent them from sticking together.
