Steps

1. Rehydrate 30g of mung bean glass noodles by soaking them in hot water for about 5 minutes. (Key Tip!) Using mung bean glass noodles that are resistant to heat and won't break apart easily is recommended.
   🕒 00:55
2. Trim the stems from 1 shiitake mushroom and slice it thinly.
   🕒 01:13
3. Peel and julienne 1 carrot (30g).
   🕒 01:18
4. Prepare a heatproof container with a diameter of about 16cm and a depth of 6cm.
   🕒 01:29
5. Add the sliced shiitake mushrooms and carrots to the heatproof container.
   🕒 01:36
6. Add 60g of ground pork to the heatproof container, cover with plastic wrap, and microwave for 2 minutes at 600W.
   🕒 01:39
7. Break up the microwaved ground pork.
   🕒 01:47
8. Drain the loosened ground pork by placing it in a colander.
   🕒 01:57
9. Cut the rehydrated glass noodles into bite-sized pieces and add them to the heatproof container.
   🕒 01:59
10. Add the drained ground pork to the heatproof container with the glass noodles.
    🕒 02:06
11. Add 2 tsp of [A] Chicken Stock Granules, 1 tsp of [A] Soy Sauce, 1 tsp of [A] Sesame Oil, and 1 tsp of [A] Grated Ginger to the heatproof container and mix everything well. (Key Tip!) Pre-heating the ingredients and mixing the seasonings beforehand allows the flavors to meld beautifully.
    🕒 02:08
12. Crack 2 eggs into a bowl and beat them.
    🕒 02:21
13. Add 250ml of water to the beaten eggs and mix.
    🕒 02:28
14. Strain the egg mixture through a sieve or fine-mesh strainer and gently pour it over the ingredients in the heatproof container.
    🕒 02:35
15. Arrange the surface to ensure the ingredients are evenly distributed and floating.
    🕒 02:42
16. Cover the heatproof container with aluminum foil.
    🕒 03:00
17. Line a deep frying pan with paper towels and place the covered heatproof container inside.
    🕒 03:05
18. Pour water from the side of the frying pan until it reaches about 1/3 of the height of the heatproof container.
    🕒 03:12
19. Cover the frying pan and heat over medium to medium-high heat until it boils.
    🕒 03:17
20. Once boiling, reduce the heat to low, cover, and steam for 20 minutes.
    🕒 03:28
21. Turn off the heat, open the lid, and check if the egg mixture is set. If not, continue steaming for a little longer.
    🕒 03:43
22. Carefully remove the heatproof container, being mindful of steam.
    🕒 03:59
23. Sprinkle with scallions in the center. A drizzle of chili oil is also a nice addition.
    🕒 04:11