1. 5 preserved eggs, peeled and rinsed.
2. Cut the preserved egg into small pieces, steam the pork elbow, cut into small pieces, dice green onion, mince garlic, and cut coriander into small pieces.
3. Add 2 spoons of seafood soy sauce, 1 spoon of oyster sauce, a little MSG, half a spoon of sugar, half a spoon of balsamic vinegar, a little sesame oil, and a little salt into the juice, and stir well.
4. Put the songhua egg and pork pork into the plate, and stir in the sauce.
5. Sprinkle some chives and garnish with coriander.
