1. Boil the sixtieth piece with ginger in water until the mouth is taken out
2. Stir the eggs and mix with warm water
3. Add salt and pepper and stir well
4. Cover with plastic wrap and pierce holes on it with a toothpick
5. Steam in boiling water for 3 minutes
6. Insert the sixties and steam for 5 to 7 minutes
7. Sprinkle with chopped green onion in steamed fish soy sauce
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