Minced Pork Steamed Egg (肉末蒸蛋)

Instructions

1. 1Beat eggs with a pinch of salt in a bowl. Add warm water (40C) and mix gently. Strain through a sieve into a steaming dish for a silky texture. Cover with plastic wrap and poke a few holes.

   🔍 Look for

   Visual: 蛋水混合物均匀不透明Egg-water mixture smooth and opaque

   You know it's right when: Surface is glass-smooth with no bubbles

2. 2Steam on medium-low heat for 10 minutes until the egg is just set but still slightly wobbly in the center.

   🔍 Look for

   Visual: 边缘凝固，中心微晃Set around edges, slight jiggle in center

   You know it's right when: Skewer test: clean when inserted

3. 3While egg steams, heat sesame oil in a small pan over medium heat. Add minced pork, breaking it apart with a spatula. Cook until crumbly and no pink remains, about 4 minutes.

   🔍 Look for

   Visual: 肉从粉红转为浅褐，边缘微脆Pork turns from pink to light brown, crispy edges visible

   You know it's right when: No pink meat remains, crumbs separate easily

4. 4Add minced garlic, ginger, and a splash of Shaoxing wine to the pork. Stir for 30 seconds until fragrant. Add light soy sauce and a splash of water. Stir in cornstarch slurry to thicken. Cook 1 more minute until glossy.

   🔍 Look for

   Visual: 酱汁变稠，肉末裹上亮泽Sauce thickens and coats the pork crumbs with a glossy sheen

   You know it's right when: Sauce clings to spoon, not watery

5. 5Remove steamed egg from pot. Pour the pork topping evenly over the custard. Garnish with scallions. Serve immediately with steamed rice.

   🔍 Look for

   Visual: 棕黄油亮的肉末铺在淡黄蛋羹上，翠绿葱花点缀Glossy brown pork on pale yellow custard with green scallion flecks

   You know it's right when: Steam rises when uncovered