1. Wash and drain minced pork and marinate it with starch in advance.

2. Prepare eggs and lactone tofu (the most tender).

3. Take the steamed egg container and break the eggs. If you take pictures, you'd better choose earth eggs. The color of the finished product is more Huang Liang.

4. Take another bowl and mix it with cold water and boiling water to warm water with a temperature slightly higher than that of fingers. Add some salt and melt it for later use.

5. Put the lactone tofu into the egg mixture, then pour the right amount of warm water just prepared and stir it slightly clockwise.

6. Add lard, or don't add it, it tastes more delicious.

7. Steam in cold water for about 10 minutes, depending on the thickness of the egg bowl and the amount of egg liquid. Restricted by the solidification of egg liquid into jelly. It is recommended to steam eggs in thinner and shallower containers, and the water should not come over. You can only judge by yourself how much water you use. Practice makes perfect.

8. Hot oil in the pot.

9. Pour in minced pork and cook until 89% mature.

10. Pour in appropriate amount of sweet noodle sauce and oil consumption, and mix well.

1 1. Cut the mustard in advance.

12. Add diced mustard tuber and stir well. Turn off the heating.

13. After the eggs are steamed, pour the minced meat evenly. Sprinkle with chopped green onion and be sure to add sesame oil.