Add a spoonful of salt to three dozen eggs and stir well. Lean meat is about one or two pieces. If you like to add fragrant onions, you can chop two pieces, two spoonfuls of oil (only one spoon of lard is melted), two spoonfuls of oyster sauce, and a proper amount of cooked white sesame seeds.

1, put oil on the fire and heat it to 60%. Pour in minced meat, add some salt and stir-fry until cooked. Add oyster sauce and chopped green onion, stir-fry until fragrant, and put in a small bowl for later use.

2. Put a steamer in the pot and add water to boil. Stir the egg liquid with 50% hot purified water and oil in Rigaillaud, put it on a steaming rack and steam it over medium heat.

3. When steaming for about four minutes, open the lid to dry for more than ten seconds, then cover it and continue steaming.

When steaming for about three minutes, insert the bamboo chopsticks into the egg in the center of the bowl to check it. If it is still too thin, cover it and steam it for more than one minute before checking until the eggs at the bottom of the bowl are solidified to the same degree as the surface of the eggs.

5. take out the bowl, spread the minced meat on the surface of the egg, and then sprinkle with white sesame seeds to eat.