1. Pour a little oil into the pot, heat it to warm, stir-fry the minced meat, add the five-spice powder and bean paste, stir well, set aside.
2. Chop the kimchi, wash the leek and cut into small pieces.
3. Beat the eggs evenly and sieve to remove impurities.
4. Put the egg mixture, stock, kimchi, and fried meat sauce into the container, add a little salt and chicken essence and stir well.
5. Cover with plastic wrap, put in a steamer with boiling water, and steam over medium-to-small heat.
6. Add the leek segments and steam for another minute.
Tips:When steaming eggs, the ratio of egg to water is generally 1:2.5 or 1:3. The juicy custard is smoother and tender. The steaming time should be judged by the depth of the container. For example, a 4 cm deep container will steam for 10-12 minutes.
