Crack the eggs into a bowl, add an appropriate amount of salt, use a whisk or chopsticks to break them up in one direction, pour warm water into the bowl, and stir evenly. The ratio of warm water to eggs is about 2:1. For warm water, use cool boiled water, the temperature should be around 30 degrees. It should not be too hot, otherwise the egg liquid will turn into egg flakes

Stir together the minced beef and carrots, and chop them into finer pieces, the better.

Use a filter to filter the egg liquid once. The filtered egg liquid will have a single color, no bubbles, and no precipitation. Cover the bowl with a piece of plastic wrap to seal.

Add water into the steamer, bring the water to a boil over high heat, then put the prepared egg liquid into the steamer and steam over high heat for about 5 minutes

While steaming, start another Heat a pot and pour in appropriate amount of blended oil.

Pour the minced meat and radish into the pot, and add a little soy sauce and cooking wine. Use a spatula to stir-fry until cooked through.

After 5 minutes, open the steamer, lightly touch the surface of the egg liquid with chopsticks to see that it has formed, sprinkle with minced meat, cover the lid, and steam for another 2 minutes

Sprinkle with chopped green onion before serving.