- ¼ pound grounded pork
- 4 eggs (number of eggs dependent on metal plate size)
- 1 Teaspoon Salt
- 1 Tablespoon Corn starch
- 1/2 Tablespoon Olive Oil
- Green Onion
- Water or Chicken Broth (amount dependent on metal plate size)
- Can also use a salted egg too by adding the salted egg yolk only after placing all the eggs in the plate. However, nowadays, raw duck salted egg yolks aren’t sold in the US, I purchased cooked ones and just broke the yolk into little pieces and put it in.
- If you like sesame flavor, you can always add a little bit of sesame oil. Know that a little sesame oil goes a long way.
- For better flavor, you can substitute Chicken Broth or Miso Broth for the Water.
- Put ¼ pound grounded pork into metal plate
- Add a little salt, a little corn starch and very little olive oil on pork (If you want a more flavorful pork, you may also season with soy sauce and sesame oil)
- Mix the pork, salt, corn starch and olive oil
- Grab a bowl, for every 2 eggs, add 3/4 cup of water in the bowl and stir. Add a little salt, a little soy sauce and mix. (If you want more flavorful eggs, you can substitute chicken broth for the water, I also season the broth with salt, soy sauce and sesame oil)
- Make enough eggs to fill up the plate
- Add a little green onion (When the egg is a almost done, add more green onion on top)
- Boil water in a wok or pot with a metal steamer holder
- After it boils, turn to medium heat and place plate for 35-40 minutes
- Place chopsticks at the end of each side on the wok/pot cover to hold up the cover, this is the secret to the eggs smooth texture.
- Taste, add salt or soy sauce if needed