1. Raw materials are ready,
2. Dice bell pepper, dice mushrooms, fungus, mince green onion, ginger and garlic,
3. Just beat the eggs 3-4 into a bowl, add an appropriate amount of water and beat well.
4. Filter into the container.
5. Cover the container and steam it in the pot,
6. After the high heat is boiled, steam slowly on medium heat for about 8-10 minutes.
7. Add oil to the pot, pour the green onion, ginger, garlic and fry until the oil is warm.
8. Add shiitake mushrooms and stir-fry for 1 minute,
9. Add 1 tablespoon of Pixian bean paste or use only red oil, add a small bowl of water, add a little salt, chicken powder, and a little sugar to taste, cook until the soup is thick and flavorful, add colored peppers and stir-fry for 1 minute. Pixian Douban is very salty, so add salt as appropriate.
10. Pour the fried minced pork into the steamed custard.
Tips:1. Generally, the steamed custard is added with the same amount of water as the egg or 2/3 of the egg. The custard will be more tender if it is more water, and the custard will be relatively old with less water, according to your own taste.
2. In addition, there will be a lot of foam on the surface of the beaten egg. If these foams are not treated, the surface of the egg will have a honeycomb after steaming.
Use a sieve or use kitchen paper to absorb the foam.
3. When steaming the eggs, you can open it in the middle to see the situation, if it looks a little bit owed, you can turn off the heat and steam it with the remaining temperature.
