1. Soak the glutinous rice overnight and drain the water.
2. Wash the salted duck eggs and drain the water.
3. Cut the soaked cuttlefish into small dices (no need to marinate), and cut the pork belly into small dices. Marinate with appropriate amount of dark soy sauce, light soy sauce and chicken essence.
4. Cut all the ingredients that should be cut into small dices of the right size.
5. Put appropriate amount of dark soy sauce, light soy sauce, chicken essence into the glutinous rice, mix well, then add cuttlefish, pork belly...all the ingredients, mix well and set aside.
6. Gently crack the raw salted duck eggs on the table.
7. Use kitchen scissors to cut the egg from the crack-a round hole.
8. Pour out the egg white from this hole and discard it.
9. Open all the eggs and drain the egg whites.
10. Use a small spoon to pour the mixed glutinous rice into the egg, and shake it to fill the egg as evenly as possible.
11. Put everything into the steamer.
12. If you don’t do much, put a plate in the middle of the steamer to steam it!
13. Put enough water in the pot and steam for 50-60 minutes on high heat. The soft, glutinous and salty local eggs will be out of the pot!
14. Single photo close-up!
