Step 1

In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.

Step 2

Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.

Step 3

Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)

Step 4

In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.

Step 5

Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.

Step 6

Once it's done cooking, remove the pot from the heat and let it cool for 5 minutes before taking it out. Drizzle with a bit of sesame oil and serve with warm rice.