1. 1. Material map, ignore the ham sausage
2. 2. Peel and dice the pumpkin, beat the egg yolk with a mixer, and chop the green onion.
3. 3. Heat the wok without oil, add diced pumpkin and stir fry over low heat.
4. 4. When the pumpkin is eighth mature, it will be out.
5. 5. Pour oil in the wok, add chopped green onions and stir fry until fragrant.
6. 6. Remove the chopped green onions out of the pot.
7. 7. Lay broken egg yolks.
8. 8. Stir-fry on low heat until the egg yolk is bubbling and turning into the sand.
9. 9. Add the fried pumpkin cubes.
10. 10. Stir-fry evenly so that all the diced pumpkins are glued with broken egg yolks.
11. 11. Add salt.
12. 12. Sprinkle the light soy sauce, turn it evenly, and take it out of the pot.
Tips:1. The diced pumpkin can be steamed in advance, but the maturity should not be too ripe or rotten.
2. Put a little cooking wine in the steamed egg yolk.
3. The egg yolks of Jinsha vegetables must be fried until they are soaked and turned into the sand.
