Perfect.
1.
The eggs are washed and cooked, and the shell is peeled off
2.
Cut in half, carefully take out the egg yolk, 10 egg whites for later use
3.
Chop the tofu and set aside
4.
Remove the stems and wash the fresh mushrooms, drain and chop them
5.
Pork belly cut into puree
6.
Wash the green onions and chop finely
7.
Peel the ginger, wash and chop
8.
Add the cut raw materials to salt, chicken essence, white pepper, cooking wine, light soy sauce, water starch
9.
After stirring into the filling, evenly fill in the egg whites
10.
Carrots cut into round slices neatly placed in the disc
11.
Put the stuffed egg whites on the carrot slices, put an appropriate amount of water in the steamer, boil over high heat, and steam the eggs on the tray for about 10 minutes
12.
Change the plate before serving, pour the juice from the steamed egg on the filling, add coriander and a little egg yolk to garnish.