(5 mL)Preferred cooking oil (canola or vegetable)
(1.25 mL)Ground white pepper
(30 g)Chopped green onion, or to taste
Fill a bowl with hot water and place the conpoy in it.
Boil 7 cups of water in a pot. After the water has boiled, carefully place the bowl of conpoy above the water and cover the pot. Let it steam for 60 minutes to soften it.
Let the conpoy cool. Shred it and set it aside for later use.
Boil 3½ cups of water in a separate, smaller pot. Add minced pork and cook for 3 minutes. Drain and set aside for later use.
In a mixing bowl, stir and mix the eggs with 1 cup of chicken stock, ½ tsp. salt and sugar. Pour the mixture into a shallow coupe plate and wrap with plastic wrap.
Fill a big pot with 7 cups of cold water. Place the coupe plate in the pot above the water level. Steam on medium heat for 20 minutes.
Heat a wok, and add the teaspoon of your preferred cooking oil. Next, add boiled minced pork (from step 4), conpoy and ¼ cup of chicken stock. Season with ½ tsp. each of salt and sugar, plus white pepper powder. Stir-fry for 1 minute and then thicken with cornstarch by stirring slowly.
Unwrap the plate of steamed egg from step 6 and top it with the mixture prepared in step 7. Garnish with green onion. Serve immediately.