3 eggs

A tablespoon of northeast soy sauce (can be increased or decreased according to your own taste)

Pepper 1 piece

Cooking wine 1 spoon

A teaspoon of oil (or not)

A little minced onion and ginger

The practice of northeast braised pork (Goushi private cuisine)

If the sauce is too dry, add a small amount of cold water to drain it; Slice the pepper into filaments.

Beat the eggs directly into a heat-resistant container, add all ingredients except shredded pepper and beat well.

Add shredded pepper before serving in the steamer, and steam in the steamer for 30 minutes.

Tips

The key to this dish is to choose the right soy sauce, which will be fragrant only when steamed. We recommend Baoquanling soy sauce (the one endorsed by Pu Cunxin), and you can choose Xu Shi soy sauce for heavy taste, but Xu Shi soy sauce is already very thin, so you don't need to add water.

Pepper is very important. After steaming, it will have a clear fragrance. If you can't eat spicy food, you should put a little less spicy vegetable pepper. In fact, the spicy taste will be much reduced after steaming.

Pepper should be put before the steamer, so that the color is good, and it can also prevent the water from coming out and affect the effect of cooking.