1. Peel the Songhua eggs, wash the salted eggs, and make a small hole in one end.
2. Pour the egg whites of the salted eggs from the holes into a small bowl and set aside.
3. Remove the yolk of the Songhua egg, cut the egg white into small dices, and cut the ham sausage into small dices, and put them in a small bowl containing salted eggs and egg whites.
4. Carefully fill the salted egg white with diced ham and diced songhua egg back into the shell of the salted egg.
5. Put the filled salted eggs in the pot and steam for 10 minutes.
6. Take out the steamed salted eggs and peel off the skin!
