Start by washing your acorn squash thoroughly. Slice it in half, scrape out the seeds, and soak the slices in salt water to draw out excess moisture, about 15 minutes.

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, water, and a splash of neutral oil. Whisk until the batter is smooth and slightly thick.

Take your cooked salted egg yolks and mash them into a creamy paste.

After the squash has rested, grab some paper towels and gently squeeze out any excess moisture from the slices.

In a deep pan, add enough neutral oil to cover the bottom and heat over medium heat.

Dip each slice of squash into the batter, ensuring an even coat, and carefully place them in the hot oil. Fry for about 2-3 minutes on each side until golden brown and crispy.

Once cooked, transfer the fried squash to a wire rack to maintain their crunch.

In the same pan, sauté minced garlic until fragrant. Add the mashed salted egg yolk paste along with a pinch of salt and a sprinkle of sugar. Stir and add a little water to achieve a luscious consistency.

Reduce the heat and carefully fold in the crispy squash slices, making sure to coat each piece evenly. Garnish with chopped scallions before serving.