Materials: 1 goose egg, 1 bowl of pork filling salt, soy sauce, soy sauce, water starch, sugar, broth, sesame oil, fine scallions, garlic (like to eat garlic can be chopped into a garlic puree);

Practice:

1. Minced pork add all the seasonings in turn, add bone broth several times in the same direction and stir until the glue on the strength, add a little water starch, drizzle with Sesame oil mix (sealing effect, the minced meat is not easy to slurry), and finally add the appropriate amount of chopped scallions and mix well to be used;

2. Goose eggs cracked into a bowl and beaten, add the appropriate amount of bone broth and mix well, put a little salt to taste, pour into the steaming bowl, skimming the end of the floating; 3. Steamer pot of water boiled, put into the steaming bowl, cover the lid, medium-high heat steaming for 12 minutes or so;

4. Slightly flatten, open the lid of the steaming bowl, gently put the flattened minced pork on top of the egg custard, do not cover the lid of the steaming bowl, medium-high heat and steam for another 6 minutes off the heat, simmer for 5 minutes out of the pot, drizzle a little sesame oil and seafood soy sauce in the minced pork and egg custard, ready to serve.

Cooking tips:

1, do not use too thin minced pork, fat three lean seven more appropriate, minced meat to add seasoning slightly mixed, must be divided into several times in the same direction into the bone broth, gelatin on the strength of the water starch, and then add sesame oil and scallions, so that the stirring of the minced meat looks very rich, the finished product is steamed tender and juicy.

2, goose eggs summer consumption is very clear fire, beat the bone broth can be added slightly more, the finished product will be very tender, smooth, if you can not buy goose eggs, with eggs or duck eggs is the same.

3, goose eggs into the steaming bowl needs to be steamed to the stereotypes, so that the egg custard in order to hold the minced meat, minced meat into the bowl, do not cover the lid of the steaming bowl, so that the operation of the minced meat matures very quickly, the egg custard will not get old, turn off the heat and not open the lid of the pot to simmer for a while, it is very important, the step for the "virtual steam" is the egg custard and the minced meat of the key to the tenderness of the egg custard.