1. Prepare ingredients. 6 eggs, 250g minced pork, 5 shallots, soy sauce, starch, oyster sauce, salt, cooking wine and a little pepper.
2. Mix ingredients. Put the meat foam into a large soup bowl, add salt, pepper, soy sauce, oyster sauce, cooking wine and chopped green onion, and then add more starch to marinate. Then use chopsticks to stir the minced meat clockwise, paying attention to the same direction, and stir the meat foam until it becomes stiff and pulpy.
3. Make an egg skin. Beat all six eggs into a bowl, add a little salt, and then beat the egg mixture and mix well. Open fire, add a little cooking oil, heat with low fire, put 2 spoonfuls of chicken egg liquid into the pot, turn the iron pan to make the egg liquid spread as thin as possible, and don't turn it too dry, so that the egg skin is ready.
4. Make egg-wrapped meat. After one side of the egg skin is fried, spoon 2 tablespoons of meat stuffing, put it in the middle of the egg cake, spread out the meat foam, pick up the edge of the egg cake with chopsticks and cover it on the other side, wrap the meat stuffing in the egg, gently scoop it up and turn it over, and fry the egg until both sides are brown. Note: don't fry the eggs completely before putting the meat stuffing, because it won't stick together.
5. Put it on a plate. In the same way, fry all the egg liquid and meat foam until golden on both sides, and all the egg-wrapped meat is ready. Out of the pot, put all the egg-wrapped meat into the pot, add half a bowl of water, add oyster sauce, then cover the pot, stew until the soup is basically dry, sprinkle some chopped green onion, and the egg-wrapped meat with rich and fragrant soup can be put out of the pot and put on the plate!
The dish of egg skin and meat is ready. Friends who like to eat it can try it to ensure that this dish will not let you down. Give me attention and praise. If you want to know more about other practices of Cantonese cuisine, please leave me a message below.