Ingredients: 3 preserved eggs, 7 sausages, 6 eggs, ginger 10g, soy sauce 15g, vinegar 15g, and one tablespoon of hot sauce.

Production process:

1 Get all the ingredients ready first. The picture shows four eggs, but I found several when I actually made them. I added two more eggs. This kind of native egg is relatively small, so if you use four foreign eggs with red skins, you can also use sausages with long plastic skins and peel them before using them. ?

Put 6 eggs, egg white and yolk in two bowls, and then break them separately.

3 Peel the eggs again. There is a little trick. Try to peel the preserved eggs on the table, which is particularly easy to peel and will not break the egg white of the preserved eggs.

4 Peel the preserved eggs and cut them into four pieces with cotton thread. I bought preserved eggs with hearts and can't cut them with a knife.

Find a long, deep plate and grease it.

6 put the cut preserved eggs in and arrange several rows according to the size of your plate. This can only be put in two rows, and the remaining two preserved eggs can't be put in, so I said I wanted to find a longer plate.

Then put the sausage in as shown in the picture. If the length of the first sausage is not enough, I will cut it and make it up.

Because there is a lot of foam when breaking up the egg white, you should use a small colander to pass the egg white and pour it on the plate. ?

9. Put the plate in a boiling pot and steam for 10 minutes. Don't make a fire, or many beehives will evaporate.

10 After the egg is steamed and solidified, sieve the yolk with a sieve, pour it into a plate, and put it back in the steamer to continue steaming for 6 minutes. ?

1 1 Slice ginger and put it in a bowl. ?

12 Add 15g soy sauce 15g vinegar and a spoonful of Chili sauce and mix well to make juice.

13 Take the steamed eggs out of the steamer and cool them, then insert the steamed eggs along the four sides of the plate with bamboo sticks and draw a circle to facilitate demoulding.

14 Put the steamed eggs upside down on the chopping board, slice them and put them on a plate. It's delicious to dip in some freshly made juice when eating.

Tip: Don't burn the eggs when steaming, or the tissue will be honeycombed and not delicate. I just have a small hive. Don't use too thick sausage, or the egg liquid won't cover. If it is too thick, cut the sausage before use.