1. Beat the eggs, stir them evenly with an egg beater, add cold water and salt, stir them evenly with a little vegetable oil, cover them with plastic wrap, and prick a few holes with a toothpick.

2. Add cold water to the steamer, add egg liquid and steam for about 10 minute.

3. Wash and chop the onion and ginger, wash and cut the red pepper, chop the lean meat, add the flavor grade fresh, mix the starch well, add the sesame oil and mix well, and let it stand for a while to taste.

4. Cool the oil in the hot pot. When the oil is heated to 70%, stir-fry Jiang Mo to give off fragrance. Stir-fry minced meat and add red pepper to make it smell.

5. Add chicken essence and pepper and stir well, sprinkle with chopped green onion, then pour the fried minced meat on the steamed egg custard and dig it together with a spoon.