3 eggs
1 cup chicken broth
3 oz ground pork
1 tbsp pickled cabbage (named "tung Cai", available in oriental grocery store)
2 chopped green onions

1. Rinse pickled cabbage and squeeze out excess water.

2. Marinate ground pork with seasoning.

3. Beat eggs with chicken broth. Strain out excess bubbles.

4. Boil up some water.  Pour beaten egg custard in a deep plate and steam on tripod over low heat for 4 minutes, cover.  Then open lid to release excess hot steam.  Cover with lid immediately and steam for another 4 minutes until cooked.  Test with a toothpick.  It it stands vertical, it is ready.  Remove from heat.