1. Finely chopped preserved eggs and salted eggs. Separate the yolk from the egg whites with an egg divider
2. Spread the tin foil under the container, add the salted eggs, the preserved eggs, and then pour the egg whites. Steam for 5 minutes.
3. Pour in egg yolk and steam for ten minutes
Tips:For steaming on medium and small heat, cover the steaming pan to prevent dripping. When mixing the yolk and white of the egg, do not foam. Use a filter to filter out the bubbles. Do not add salt. Because of the salted egg, if the salt is not enough, you can add another one. Order soy sauce. It is best to sweep the tin foil a little bit of oil, because the tin foil is still slightly stained after steaming. Let it cool before cutting after steaming.
