2. Add a spoonful of salt to three bowls of eggs and beat well. Lean meat is about one or two. Those who like to add fragrant onions can use two chopped trees, two spoonfuls of oil, two spoonfuls of oyster sauce and a proper amount of cooked white sesame seeds.

3. Put the oil on the fire and heat it to 60%. Pour in minced meat, add some salt and stir-fry until cooked. Add oyster sauce and chopped green onion, stir-fry and put in a small bowl.

4. put a steamer in the pot, add water to boil, and mix the egg juice with 50% hot pure water and oil in Rigaillaud. The ratio of eggs to water is about 1: 1 ~ 1.5. Put it on a steaming rack, cover it and steam it over medium heat.

5. When steaming for about four minutes, open the lid and air it for more than ten seconds, then cover it and continue steaming.

6. When steaming for about three minutes, insert bamboo chopsticks into the egg in the center of the bowl and check it. If it is still too thin, cover it and steam it for more than one minute before checking until the eggs at the bottom of the bowl are solidified to the same degree as the surface of the eggs.

7. Take out the bowl, spread the minced meat on the surface of the egg and sprinkle with white sesame seeds.