Wash and peel the baby pumpkin, removing the outer skin.

Slice the pumpkin into pieces about 1 cm thick.

In a pot, bring water to a boil. Add the pumpkin slices and blanch for about 1 minute until the surface slightly softens. Remove and drain.

Place the pumpkin slices on a large plate and sprinkle them evenly with 50g cornstarch, making sure each slice is coated with a thin layer of cornstarch.

Pour 300ml cooking oil into a pot and heat until it reaches about 160°C (test the oil temperature by inserting a chopstick—small bubbles should form around it).

Carefully add the cornstarch-coated pumpkin slices to the oil without stirring initially, allowing them to set and hold their shape.

After about 1 minute, gently separate the slices with chopsticks to prevent sticking.

Continue frying on low heat, occasionally flipping the slices to cook evenly, until they turn golden and crispy, about 3-5 minutes.

Use a slotted spoon to remove the fried pumpkin slices and drain excess oil on a plate lined with paper towels.

Pour out most of the oil, leaving just 1 tbsp in the pot.

Add 30g ofsalted egg yolk sauce and stir-fry over low heat.

Stir continuously to heat the sauce evenly, cooking until it starts to bubble and release a savory aroma.

Quickly add the fried pumpkin slices into the pot with the bubbling salted egg yolk sauce.

Toss well, ensuring each slice is evenly coated with the sauce.

Stir-fry briefly, then transfer the salted egg pumpkin to a serving plate. You can garnish it with chopped green onions if you like, but this step is optional.