1. Prepare ingredients
2. Prepare the container, brush the oil, shell the preserved eggs, dice, and dice the salted duck eggs. Take the yolk and dice and mix with the preserved eggs. Separate the egg whites from the yolks. Break the whites and pour into the preserved eggs and salted egg yolks, mix well, chop the green onion and ginger, and pack in In the gauze, squeeze the green onion and ginger juice into the container and mix well
3. Cover with plastic wrap and steam on the pot for 15 minutes, and the egg whites will solidify
4. Then break the egg yolk, add a little salt, pour it into the container, cover with plastic wrap and steam for 15 minutes
5. Out of the pot
6. Let cool and cut into pieces
Tips:When cutting into pieces, first cut into long strips, then cut into rhombuses
