Clean the lean pork first, then cut it into slices, then cut into strips, then chop into pieces, and finally chop into minced meat, or use a multi-functional food processor to stir into minced meat and mince the meat. Marinate it first. It is recommended to chop the minced meat into finer pieces. Add a small amount of salt to enhance the freshness. You don’t need to add too much salt, just give it a base flavor first. Since you also need to add light soy sauce, adding too much salt will make it too salty. Add 1 tablespoon of cornstarch to lock in the moisture of the minced meat, which can also give the minced meat a tender and smooth taste. After adding everything, mix well and set aside. If you like to eat more crispy and fragrant minced meat, you can skip the pickling process, and the chopped minced meat can be directly put into the pot for frying.

Crack two free-range eggs into a bowl, add a little salt and a little chicken essence and mix well, then add an appropriate amount of cold boiled vegetables and evenly mix them, and filter them through a fine Buchner funnel. Egg liquid. Pour it into a stainless steel steamer, cover a plate tightly on top of the egg liquid, then cover the pot, put it on the steamer, and turn to medium heat for 10 minutes. For raw pork, you can choose lean pork with fat, or you can choose pure lean pork, mince the meat, add a little light soy sauce, a little salt, a little chicken essence and mix well, and add a little tapioca starch to mix well. Heat vegetable oil in a cooking pot, fry the meat into long pieces, take it out of the pot and place it on top of the steamed eggs.

Be sure to use boiled water when steaming eggs. Do not use cold water. Boil the water first and then cool it into warm water. If the temperature is too hot, the egg liquid will be scalded out of the egg soup. When the water is warm, the ratio of water to eggs is two to one, so that the steamed egg custard will be softer and more delicious. If there is no filter to filter the egg liquid, you can use a spoon to scoop out the bubbles on the surface, so as to avoid honeycomb formation in the steamed egg custard. When choosing raw pork, choose neck and back meat. It tastes delicious when fried and is not greasy.

Mix the eggs thoroughly in the tank (no need to add salt at this time), put them into a steamer or steamer and steam for eight minutes. While steaming the eggs, you can prepare the minced meat mixture in advance. Add light soy sauce, rice wine, and a small amount of salt to the minced meat to add the base flavor. Put a small amount of oil in the pot, bring it to a boil and pour in the prepared minced ginger and garlic. Stir-fry until fragrant and pour the minced meat into the pot. Then add salt, rice wine, chicken essence, light soy sauce, and bone soup (I don’t have big bone soup at home). You can use cold water for bone broth). After the condiments are completely melted, pour it into the steamed egg bowl (plate).