The best steamed egg ever

Cooking Instructions

1. A small piece of white cut meat, one-third of a small strip of meat (see the previous white cut meat production method for details, I use all the white cut meat that I can't eat to steam eggs, because it's really delicious)

   

2. Cut into small slices (cut into strips and small pieces, without affecting the taste)

   

3. The amount of eggs is arbitrary, and the yolk is dried with a little fine salt, not too much, because the meat is salty. (If your white cut meat is salty, don't add extra salt)

   

4. Then use chopsticks to puncture the egg yolk and scratch it slightly, so that the egg white protein is not too broken.

   

5. Then cover and steam in a pot with cold water for 20 minutes, and simmer for 5 minutes. The top layer is not water, but oil steamed from the white cut meat.