Place the pumpkin in a deep plate. Sprinkle with the 1/2 teaspoon salt. Toss with your hands to coat the pumpkin evenly with salt. Let it rest for 15 minutes.

Crush the cooked yolks with a fork in a small bowl, until they are very well crumbled.

Drain off the liquid from the pumpkin and transfer it to a big bowl. Add the cornstarch and toss to coat completely.

Prepare a large plate and top it with a few layers of paper towels. Or prepare a medium-sized baking tray with a wire rack.

Heat the oil in a large skillet over medium-high heat until hot. Add the coated pumpkin. Cook until the bottom turns crisp, about 2 to 3 minutes. Flip the pumpkin to cook the other side, for another 2 to 3 minutes, until it turns crispy throughout and cooked through.

Turn off the heat. Transfer the cooked pumpkin using a spider strainer or a slotted spoon to the prepared plate (or rack) to drain the excess oil.

Remove the extra oil and only save 1 tablespoon of oil by either pouring the oil into a heat-proof bowl, or using a big ladle.

Turn the heat to medium-low. Add the garlic and fry until fragrant, 30 seconds or so.

Add the crumbled salted yolk. Cook and stir until it is thick and foaming but not browning, a few seconds.

Pour in the Shaoxing wine. Cook and stir until the liquid is mostly evaporated.

Add the fried pumpkin back to the pan and sprinkle the sugar over it. Stir everything together for 1 minute, or until the pumpkin pieces are evenly coated with the yolk. Transfer to a plate immediately.

Serve hot as a side dish or over steamed rice as a main.