1. Steam the salted duck egg yolks, then add a little water to mash them into a puree for later use.
2. Cut the tortilla into 1 cm cubes.
3. Wash the peas and mix well with an appropriate amount of dry starch (to prevent oil splashing during the frying process, the surface of the peas will be rough after the dry starch is applied, which makes it easier for the salted duck egg yolk to wrap the peas, which is more delicious).
4. Pour vegetable oil into the pot, heat it to 80% heat, put the corn tortilla kernels into the oil pot and fry until the surface changes color, remove and drain the oil.
5. Then put the peas into a frying pan and fry them slightly (about half a minute), remove them, and drain the oil for later use.
6. Pour 2 tablespoons of vegetable oil in a wok, add chopped green onions and sauté fragrant, then add salted duck egg yolk and stir-fry.
7. Then pour the fried tortilla and peas into the pan and stir-fry, evenly coat with salted egg yolk. Add appropriate amount of salt and chicken essence to taste.
