1. Cut pumpkin into pieces, steam on a tray for 15 minutes
2. Separate the flesh from the skin with a spoon and crush it into a puree
3. While steaming the pumpkin, prepare other ingredients. The shrimp heads are left over from the last time fried cashew nuts and shrimps. Fill them in a beverage bottle and freeze them in the refrigerator. Take them out when you use them and rinse them under the tap.
4. Diced tofu
5. Take out the yolk of the salted duck egg, chop the egg white, and crush the egg yolk into a puree with a spoon in a small bowl
6. Put oil in the pan, fry the shrimp heads over medium heat, press the shrimp heads with a spatula to fully release the shrimp brain oil.
7. After the shrimp heads are fried and crispy, add an appropriate amount of water and boil for a while
8. Pour out the shrimp brain juice, filter out the shrimp heads with a colander
9. Raise the pan again, add oil, and fry egg yolks over low heat
10. Frying until frothy
11. Pour the shrimp brain juice into the pot and add some chicken essence
12. Add pumpkin puree, green duck eggs, stir well
13. Add tofu, stir well, and cook for 5 minutes on medium heat. If it feels a little thick, add some boiling water to adjust
14. Put out the pan, pour the sesame oil
