• ½ lb | 225g rather lean minced pork
• 3 spring onions chopped fine
• 4 mela miçó (cha qua in Cantonese)
• 2 tsp soy sauce
• ¼ tsp flour
• salt and pepper
• 1 egg (optional)

Mince the pork, cut the spring onion until small and fry the mela miçó into thin strips ½” long. Mix well the pork, soy sauce, salt and pepper, spring onion and flour in a bowl. Press the mixture down in a bowl all the way to the edge, and push an indentation in the centre. Sprinkle the mela miçó all over the surface of the meat, pressing down lightly to make it stick. Drop a raw egg in the indentation at the centre and steam for about 20 minutes or till done.