A delicious Cantonese dish made with minced pork belly, salted eggs, and egg whites, seasoned with white pepper and shaoxing wine, and steamed to perfection. This recipe balances the saltiness of salted eggs with regular eggs.
1: Prepare ingredients. Mince pork belly & set it aside in a mixing bowl. Season it with white pepper powder & shaoxing wine.
2: Crack 5 salted eggs in a bowl. Separate the yolks from the whites.
3: Add the egg whites and chicken stock to the mixing bowl. Mix well.
4: Transfer it to a shallow bowl. Add the yolks throughout the bowl.
5: Steam it for 4 minutes over high heat. Then, lower the heat. Crack open the lid using a toothpick, which allows some of the hot air to escape and prevents the egg from overcooking. Steam for another 8 minutes or until it’s fully cooked.
6: Enjoy with rice!
