Steamed Egg with Minced Pork

Finely mince the Ginger. In a bowl, combine the Minced pork with 10g Shaoxing wine, 15g Light soy sauce, 5g Sesame oil, 1g White pepper, and the minced Ginger. Mix well and set aside to marinate for 10 minutes.

Whisk the Eggs thoroughly in a separate bowl until the yolks and whites are completely combined. Gradually add 300g Water to the whisked Eggs, mixing gently until just combined. Strain the egg mixture through a fine-mesh sieve into a clean bowl to remove any air bubbles or chalazae, ensuring a silky custard.

Spread the marinated Minced pork evenly at the bottom of a heatproof, shallow dish (approximately 18-20 cm in diameter).