寶寶蛋皮肉卷

Take a piece of pork loin and cut it into small chunks.

Place the pork chunks into a baby food blender, add one egg, and blend into a smooth meat paste.

Add salt, ground ginger, sugar, white pepper powder, and oyster sauce one by one, mixing well after each addition.

Dissolve the cornstarch in a little water to make a slurry. Add to the meat paste in three batches, stirring vigorously in one direction each time to develop a springy texture.

Always add in batches — stir until no dry starch is visible and the meat feels sticky and cohesive before adding the next portion.

Refrigerate the meat mixture for a while, then begin making the egg crepes.

Beat 2 eggs together with the cornstarch slurry until well combined.

Using a baby-food non-stick pan, lightly wipe the pan with an oil-dampened paper towel. Pour in the egg mixture; when the egg sets and the edges lift, flip and cook for another 3–5 seconds, then remove.

Try to make the crepe as thin as possible, then begin rolling the meat.

Spread an even layer of meat filling over the egg crepe, leaving a small strip at the top edge bare for sealing.

Roll up the crepe, then brush the seam with a little cornstarch slurry to seal.

Place the rolls in a steaming plate lined with parchment paper (or lightly oiled) to prevent sticking.

Once the water is boiling, steam for 16–20 minutes.

Allow to cool slightly, then slice and serve.