Sichuan steamed egg with minced pork topping

Finely mince the fatty pork belly.

Long yao: heat the wok until piping hot, cut the heat, add the oil and swirl it to a non-stick surface, then set the heat to medium-low.

Fry the minced pork about ten minutes, breaking it into small bits, until most of the fat has rendered and the meat is golden brown.

Scoop out the pork and the rendered fat and set aside.

Whisk the eggs in a zigzag motion so as not to beat air in, until no stray strands remain.

Season with salt, sugar, white pepper and chicken bouillon powder, stir in the water, and strain into a deep plate.

Set the plate on a rack over boiling water, cover the plate and the pot, and steam on high six minutes.

Kill the heat and leave it six more minutes to set.

Top with the pork bits, the rendered lard and the soy sauce, and sprinkle over scallions.