Steamed Egg with Minced Pork
Topping steamed eggs with savory fried minced pork is incredibly fragrant and pairs perfectly with rice. I usually only get a quick taste when making this dish, as it is instantly devoured by my two kids!
Story
Topping steamed eggs with savory fried minced pork is incredibly fragrant and pairs perfectly with rice. I usually only get a quick taste when making this dish, as it is instantly devoured by my two kids!
Ingredients
eggs
a few
minced meat
to taste
chopped scallions
to taste
Instructions
1
Step 1
Prepare an appropriate amount of minced meat; a mix of fat and lean meat tastes better.
2
Step 2
Prepare some chopped green onions.
3
Step 3
Coat the steaming bowl with a little oil. This prevents the steamed egg from sticking to the bowl as much, making it easier to wash.
4
Step 4
Crack the eggs into the bowl and beat them.
5
Step 5
Add an appropriate amount of water and a pinch of salt, then continue to mix well. The ratio of water to egg mixture should preferably not exceed 1:1.
6
Step 6
Place the bowl in a steamer and steam over water.
7
Step 7
After the water boils, steam slowly over medium-low heat for safety and to prevent accidental overcooking, which can cause the edges to become tough and puff up while the center remains undercooked.
8
Step 8
While the eggs are steaming, heat a pan and add oil.
9
Step 9
After turning off the heat, add the minced meat and quickly stir-fry to break it apart.
10
Step 10
Once the minced meat is broken up, turn on low heat and stir-fry until fragrant, rendering out some of the oil.
11
Step 11
Add a little white sugar, soy sauce, and light soy sauce, then stir well.
12
Step 12
Add some chopped green onions.
13
Step 13
Stir evenly and turn off the heat.
14
Step 14
Place the stir-fried minced meat on top of the steamed egg custard and it's ready.
15
Step 15
The color of the steamed egg custard will be noticeably lighter than when it was uncooked. While steaming, insert a chopstick into the center; if no liquid egg mixture seeps out, it is fully cooked. You can steam it at a lower temperature and keep a close eye on it, as over-steaming will make it too tough.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
