Mandarin duck eggs

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Set the pot over high heat and add water to boil. Add the eggs and cook over low heat for 5 minutes. Turn off the heat and simmer for another 2 minutes.

Wash and slice the chicken breasts, pound them into a fine paste with a meat hammer, chop the pork belly into fine particles, peel the eggs, peel the water chestnuts with a knife and set aside;

Use the back of a knife to pat the water chestnuts and chop them into fine pieces. Cut the eggs in half lengthwise, remove the yolks, and chop the green onions and ginger into fine pieces.

Put the minced chicken into a large bowl, then add minced pork belly, minced water chestnuts, two cooked egg yolks, minced green onion and ginger, crack in an egg, then add light soy sauce, refined salt, oyster sauce, monosodium glutamate, white pepper, sesame oil and water starch.

Mix well, use chopsticks to stir in one direction, and beat vigorously to make the minced meat sticky and strong.

Stuff the meat filling into the egg whites until it becomes a complete egg. Use a small spoon to dip the meat filling into the water and smooth the meat filling. Sprinkle some green onion leaves for decoration.

Add water to the steamer and bring to a boil over high heat. Add the mandarin duck eggs and steam for 10 minutes. Turn off the heat.

Put another pot on the fire and add 2 spoons of fresh soup to boil. Add refined salt and MSG, and water starch to thicken the glass.

Pour it over the mandarin duck eggs and serve.

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