1. Salted egg white, do not stir.
2. Grease the plate to prevent stickiness, and pour the salted chicken in.
3. Put it in a pot of boiling water and steam on high heat for 10 minutes.
4. The egg white is set.
5. Let the salted eggs cool and slice them.
6. Put water in the pot, more water, salted egg whites are saltier, add lo-mei bag, star anise, tangerine peel, cinnamon, pepper and dark soy sauce. (The dark soy sauce is for coloring. Don't put other seasonings. The salted egg is salty.)
7. Add salted egg white slices after boiling the brine.
8. After boiling, turn to low heat and simmer for 10 minutes. Turn off the heat and simmer for 2 hours to let the salty egg taste out.
9. Either eat it as lo-mei, or stir-fry.
