Ingredients:EggsThree in a bowl, add oneCoffeespoon of salt and stir well,Mince meatAbout two ounces, those who like scallions can use two chopped scallions, 2 tablespoons of oil (use only 1 tablespoon if using lard)Pork lardJust a spoonful of oyster sauce with two tablespoons of cooked whiteOyster sauceTwo tablespoons, cooked white



sesame seeds
Adequate amount.



 
Method:1. Heat a pan with oil until six-tenths hot, add meat mince and cook over medium heat, season with salt, add oyster sauce and chopped scallions (I didn't use scallions), stir until fragrant then remove from heat and set aside in small bowls.Steam



Place a steamer rack in the pot, pour boiling water, mix egg liquid with about fifty-degree warm purified water and oil, stir well, place on the steam rack, cover, and steam over medium-high heat.



2. Steam for about four minutes, lift the lid to cool for ten seconds or so, then put it back and continue steaming.



3. After another three minutes of steaming, use a bamboo skewer to check the center of the egg; if still too runny, cover and steam for an additional minute or so before checking again until the bottom of the center is set to a consistency similar to the surface.