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Recipe details are AI-generated from the video and may contain errors — for reference only.
Operate carefully when using the knife to scrape the eggshell to avoid slipping and cutting yourself.
Scrape off the black mud coating from 2 salted eggs with a knife into a plastic bag, then rinse the eggshells under running water until clean.
Watch out
Hold the salted egg securely when scraping
otherwise, the knife blade may slip and cut your hand
Crack open the 2 salted eggs and separate the egg yolks from the whites using the eggshells. Pour the egg whites into a bowl and set the yolks on a plate, clearing away any remaining egg white attached to the yolks.
Watch out
Clean off attached egg white from the yolks completely
otherwise, a white film will form on the yolks after steaming
Cut the 2 salted egg yolks in half to make 4 pieces, then use a toothpick to poke holes thoroughly into each yolk half.
Watch out
Poke holes with a toothpick so steam penetrates to the center of the yolks
otherwise, the center may stay uncooked
Wash hands and utensils thoroughly after touching raw pork and raw salted eggs to prevent cross-contamination.
Place 400g minced pork into a large mixing bowl, then add 2g salt, 5g sugar, 13g fish sauce, 4g light soy sauce, 3g dark soy sauce, and 1 salted egg white.
Watch out
Use only 1 salted egg white for seasoning
otherwise, the pork patty will turn out overly salty and tough
Add 24g cornstarch and the first batch of about 40g water to the pork. Stir rapidly with chopsticks in one direction until water is absorbed; then pour in the remaining 45g water and continue stirring vigorously in the same direction until the mixture turns sticky, gelatinous, and forms a smooth meat paste.
Watch out
Add water in two batches and stir strictly in one direction
otherwise, the meat will not absorb water properly and will turn out dry
Transfer the meat paste onto a shallow steaming plate. Use chopsticks to push the meat paste from the outer edges toward the center, shaping it into a thick mound higher in the middle like a small hill.
Watch out
Do not press the patty flat
keeping it shaped into a high mound locks in the abundant meat juices
Use chopsticks to poke several deep holes all around the meat mound, then place the 4 halved salted egg yolks on top of the pork patty.
Watch out
Poking holes allows hot steam to penetrate the center, ensuring the thick patty cooks through completely.
Wear oven mitts and avoid hot steam when removing the lid and lifting the hot plate out of the steamer.
Bring water in a steamer to a rolling boil. Place the rack inside, and carefully lower the plate into the steamer using plate tongs. Cover with lid and steam over high heat for 18 minutes until fully cooked with abundant juices around the edge, then turn off heat and remove.
local_fire_departmentHigh heat, 18 minutesWatch out
Maintain high heat throughout the 18 minutes
insufficient heat prolongs cooking time and dries out the meat
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