The method is as follows:

1. Soak the mushrooms in water until soft, drain the water and cut off the mushroom stems, either whole or sliced.

2. Tear off the skin of the chicken, wash and drain, cut into small pieces, add marinade and mix well.

3. Beat eggs with seasoning and fresh milk, separate and soak.

4. Arrange the chicken, crab sticks and mushrooms in a pocket, pour in the egg juice, steam over slow heat for 4 minutes, open the lid to let the steam dissipate, then cover the lid and steam, each time Open the lid once every 3 minutes until cooked, about 9 minutes. The eggs steamed in this way are smooth and tender.