How to make bean sprouts and braised pork custard

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn from me how to make bean sprouts, braised pork and egg custard.

1. Add eggs to boiled water and beat evenly (usually 2 eggs with skin weighing about 60g, use 150-200ml of water. The more water, the more tender the egg custard will be, but it is best not to exceed 200ml)

2. Filter the beaten egg liquid with a sieve

3. Filter the filtered egg liquid into a small bowl again

4. Cover a small bowl with plastic wrap, put a bowl of cold water in a pot and place it on the steamer, bring to a boil over high heat and then turn to medium-low heat to steam for 10-12 minutes (the egg custard should not flow in the bowl), do not take it out immediately, and simmer for 3 minutes

5. Heat oil in a pan and stir-fry the diced pork belly until browned, then add bean sprouts and stir-fry, add seasoning, add water to cover the ingredients and simmer until the soup is thick. (Make more at a time, so you don’t have to make steamed egg custard in the future. It’s good to mix with noodles, rice, or steamed buns)

After reading my introduction, I believe you have a certain grasp of the method of making bean sprouts, braised pork and egg custard. So, start practicing yourself quickly, theory needs to be verified by practice.