Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:After peeling, the eggs are diced in white and yellow.

3. 

   Step3:Peel salted duck eggs and separate them into whites and yellows. Cut the whites and set aside.

4. 

   Step4:Add cooking wine, soy sauce, bean curd soup, oyster sauce, chicken powder and winter bamboo shoots to the meat stuffing, then add starch and an egg and continue to stir in the same direction.

5. 

   Step5:Mix the minced egg yolk and half salted duck egg into the minced meat.

6. 

   Step6:The square glass box I used is covered with plastic wrap. Pour in the meat stuffing and press it flat.

7. 

   Step7:Separate the three egg whites from the yolk. Press the salted duck yolk to sift it by hand, then pour it into the yolk and mix well.

8. 

   Step8:Pour the egg white on the pressed minced meat. Sprinkle the Songhua egg white and the other half of the salted duck egg white evenly in the egg white. Cover the fresh-keeping film and steam in the pot.

9. 

   Step9:It's about 2030 minutes.

10. 

    Step10:Pour the yolk liquid on the egg white. Steam for 510 minutes until the yolk solidifies.

11. 

    Step11:After leaving the pot, take out the slices and put them on a plate.