1. Take the boiled bone broth out of the bones, filter out the residue, continue to boil, add light soy sauce, salt, and chicken essence to taste (after the broth is boiled, reduce the heat to a low heat, do not leave the heat)
2. Roll the granules of sweet potato starch into powder form
3. Put the starch in the basin (must use a larger basin, every time I make stew, I turn out the large basin that has not been used for a long time)
4. Cut the meat into small pieces or strips
5. Mince the green onion and ginger
6. Pour the meat and chopped green onion and ginger into the starch
7. Mix the ingredients in the bowl with chopsticks
8. Pour one-third of the bone broth (the remaining bone broth remains slightly open on the fire)
9. Stir the starch quickly into a paste without granules (the starch must not have granules)
10. Pour in the remaining stock
11. Stir again evenly
12. Add a spoonful of sesame oil and mix well
13. Pour the starch paste into the lunch box (previously I used the pan-like pan, but now it’s not easy to buy a lunch box)
14. Pour egg mixture on top, put it in a steamer, boil the water on high heat, and steam on medium heat for about 40 minutes
