1. Mix the pork with soy sauce, minced green onion, minced ginger and a little salt and set aside. After the eggs are completely beaten into an egg mixture, add salad oil and beat well.

2, with a small fire will be stainless steel round spoon heating, be sure to add very hot, with lard in the spoon rubbed once, at this time you can hear the squeak of the lard and the emergence of the oil, this process with the previous addition of salad oil, can further ensure that the egg skin will not stick to the spoon.

3. With the spoon still over the flame, pour a tablespoon of the egg mixture into the spoon and turn your wrist briskly so that the egg mixture flows evenly through the spoon and quickly forms an egg skin. If too much egg mixture accumulates at the bottom, simply pour it back into the bowl of egg mixture while it's still liquid.

4. When the egg skin is mostly formed, put a little bit of meat in the center of the egg skin, rather than too much meat. The main thing is to eat the egg skin, and make it look like a meatball, it's boring. Use chopsticks to lift up one side of the egg skin and gently place it on the other side.

5. Using chopsticks, gently press down on the egg shells to seal in the meat filling with the unsettled egg mixture. Gently flick the finished dumplings with the chopsticks and push the bellies to turn them over for a few seconds to finalize the shape, then transfer them to the same container as the egg dumplings. Do the same with the lard, rubbing the spoon all over, and finish making all the dumplings.

6. Steam the egg dumplings over high heat for 10 minutes to cook the meat mixture. 10 minutes ahead of time, take out the room temperature melt, make soup, braised, side dishes Pro out of the pot 10 minutes before putting in, the same cooking can be.