Eggs (of hens)

two

Meitourou

60 grams

hot water

250 grams

condiments

pepper

Proper amount

salt

Proper amount

oil

Proper amount

sesame oil

Proper amount

step

1. Chop 60 grams of plum head meat into meat foam, add pepper and salt, and marinate for about 10 minute.

2. Knock two eggs into the bowl and add some oil and salt.

3. break the egg.

4. Add 250g warm water (the ratio of eggs to water is about 1: 2-2.5).

5. Filter the broken egg liquid twice.

6. Pour the filtered egg liquid into a steaming bowl. Add water to the pot and bring to a boil. After the water boils, put the steaming bowl into the pot and steam for about 3 minutes.

7. When the egg liquid is steamed until it is slightly solidified, add the meat foam and steam for another 6 minutes.

8. Take out the steamed eggs, sprinkle with chopped green onion and drizzle with sesame oil.