Steamed Egg Custard

Steamed Egg Custard

　　Steamed Egg Custard

　　　Steamed Egg Custard is what we commonly refer to as steamed eggs, but with the addition of diced pork. It gets its name “Steamed Egg Custard” because it looks like the tender, blooming stamens of a lotus flower. To make it, crack several eggs into a container, add salt, and mix evenly with a small amount of cold water. Some people use boiling water, but boiling water can easily cause the eggs to overcook. While mixing, stir vigorously—the longer, the better—until the mixture becomes frothy. Then pour it into a steamer and steam over high heat for 20 minutes. Once steamed, remove from the steamer. The custard will have a bright yellow color, be soft and not watery, smooth and delicate.

　　What makes this custard special is the diced pork that emerges after steaming. Select lean pork, mince it into rice-grain-sized pieces, and stir-fry it in lard. Use an appropriate amount of lard, and pay attention to the heat while frying—the pork cubes should become firm and slightly crispy, but not burnt. Add only a small amount of salt and ground Sichuan pepper to the pork cubes. Just before removing from the heat, drizzle in high-quality bran vinegar, stir well, and then immediately spoon the mixture onto the steamed egg. Sprinkle with chopped scallions before serving. Eat it with a soup spoon—the mild tang and lingering aroma, the soft and tender texture, and the contrast between the juicy egg and the chewy pork bits create a unique and delightful flavor combination where the taste of meat complements the fragrance of the egg.