1, put 4 eggs with water, egg and water ratio is 1:1.5, that is, 1 egg, plus three and a half eggshells of water, such an amount of 4 eggs is the amount of water in 6 eggs.

2, add a little salt fully stirred, and then skimmed foam (add warm water, cold water can be, I have been adding cold water, steamed out very well)

3, skimmed no foam.

4, inverted a plate to put the steamer, steamer under the release of water, steam 15 to 18 minutes or so, according to how much of your egg, decide how long to steam.

5, steamed like pudding, dessert like.

6, another pot, put a little oil in the pot, put the minced meat into the stir-fry, with a small bowl of soy sauce oyster sauce and water starch mix, pour into the pot, simmering viscous off the fire.

7, evenly poured into the egg custard, sprinkle green onions.

8, tender minced pork custard is ready.