1. First marinate the beef with 1 tsp of light soy sauce, 1/2 tbsp of cooking wine, and 1/3 tsp of sugar, then add 1 tsp of cornstarch, then grab evenly, set aside and let it sit for about 30 minutes. Disperse the eggs in the bowl, observe how high the level of the egg liquid is in the bowl, and remember the approximate scale;
2. Pour the egg liquid into another bowl. If you choose 1:1 egg liquid and clean water, pour the water to the original scale. My suggestion is 1:1.5, so the water should be higher than the original scale;
3. Stir a few times, add 1/2 tsp of refined salt, and stir evenly;
4. Put the beef slices flat in the steaming dish, leaving an empty circle in the middle, so that the meat slices are breathable and easy to cook;
5. Bring to a boil, boil the water, put the mixed egg mixture with a sieve and pour it into the beef dish;
6. Put the pot on the steaming rack and place the steaming dish on the rack. If the lid is flat, cover the surface of the dish with a film to prevent water droplets from dripping into the dish. If the lid is arched, the water droplets will generally follow With the lid of the pot and flow down, the film can be eliminated;
7. Steam for 5-7 minutes, open the lid from time to time to reduce the aging and foaming of the egg liquid. When the egg liquid is solidified, you can take it out. Pour light soy sauce, sesame oil on the surface, and sprinkle 1/4 small pepper. Spoon, sprinkle with chopped green onion, finish.
Tips:According to some people who are experienced in cooking, it is necessary to lift off the steam in the middle of the steaming time to avoid aging bubbles on the surface of the eggs, which will affect the appearance and taste.
