Egg sausage powder

1. Make seasonings. Add oil to a wok, stir fry oyster sauce, soy sauce, and chili sauce until well combined. Add chopped scallions, garlic, pickled bamboo shoots, and pickled beans, and stir fry slightly.

2. Mix all the powders together, add water and 1 teaspoon of cooking oil, and mix well to make rice slurry.

3. Prepare two steaming plates and use them alternately. Take a steaming tray and brush it with a thin layer of oil to prevent sticking. After the water in the pot boils, scoop an appropriate amount of rice slurry into the steaming tray, put it in the steaming pot, shake it around, and evenly cover the steaming tray with rice slurry until it solidifies into a powdery skin. Drizzle with egg mixture, sprinkle some scallions, cover with a lid, and steam over high heat for 2-3 minutes. Once the lid is opened, you will see large bubbles bulging and instantly falling back, which is cooked.

4. Use a scraper to roll it up while scraping.

5. Plate and add seasonings, delicious and refreshing.