1. Add minced onion and ginger and appropriate amount of water to the meat stuffing, stir in the same direction until it is thick, then add starch and stir well.

2. Add vermicelli and mix well, then add refined salt, monosodium glutamate, spiced powder, soy sauce, Shaoxing wine and salt and pepper to taste, and mix well into thousands of fillings. This thousand kinds of stuffing should be selected to the extent that it can basically be shaped. It's too soft to flow out in the pot and too hard to make. All this is based on experience, and there is no data to refer to.

3. Add enough water to the steamer and put it into the stove row. Wash and squeeze the cage cloth, then spread it on the grate and boil it. Then spread the bean curd skin on the cage cloth and cover it with a layer of bean curd skin.

4. Next, spread a thousand kinds of stuffing on the bean curd skin, spread it flat, and the thickness is about two fingers thick. After smoothing the surface with a little water, cover the pot and steam for about 1 hour.

5. When thousands of seeds are steamed to about 90% maturity, open the pot cover, beat the eggs evenly, pour them on the surface of thousands of seeds, smooth them, and continue steaming for a few minutes.

6. Cut into rectangular strips with four fingers long and two fingers wide, and put a layer of sesame oil on the plate.