Ingredients: eggs, minced meat, cooking wine, soy sauce, salt, chicken essence.

1. Add appropriate amount of cooking wine, soy sauce and a little salt to minced meat, season and mix well, and add raw eggs.

2. Prepare ginger and onion, cut the onion and ginger into sections and pat the water flat for a few minutes.

3, minced meat, a spoonful of salt, a spoonful of oyster sauce, two spoonfuls of soy sauce, a spoonful of pepper, a small bowl of ginger and onion water. Stir clockwise.

4. Put the minced meat on the plate and put in the beaten eggs. Boil the water and steam for 15 minutes.

The reason why the eggs are not cooked is:

1, the custard is not cooked in the middle, which may be because the heat is uneven when cooking, or because you haven't cooked for enough time.

2. Generally, it takes 10~ 15 minutes to use medium fire. You must steam the custard thoroughly before you take it out.

3. protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb.

4, the egg is too new: fresh protein is relatively tight and difficult to steam.

5. Eggs are too big: Too big eggs take longer before they are cooked.

6. Insufficient moisture: When steaming eggs, you need enough steam to heat the eggs. If there is not enough water, eggs will not be easily steamed.

7. Inappropriate utensils: When steaming eggs, the containers used should not be too big or too small. Too large a container will cause the eggs to scatter during cooking, while too small a container will easily cause the eggs to be undercooked.

8, the temperature is not enough: when steaming eggs, you need to boil the water before adding eggs. If the water temperature is not high enough, eggs will not be cooked easily.

9. Soft-shelled eggs: If the eggshell is cracked or incomplete, the eggs will be easily eroded by water vapor, resulting in the eggshell cracking, and the yolk and protein are mixed together, which is not easy to ripen.