1 1/2 lbs. ground pork
2 tbsp. + 1 tsp. cornstarch
5 tbsp. soy sauce
1 tbsp. Shaohsing wine
2 tsp. vegetable oil
2 tsp. sesame oil
1 tsp. sugar
2 salted duck eggs, peeled, with whites separated from yolks (cut yolks into 6 pcs per egg)
4 tsp. finely chopped scallions
1 In a shallow, 9-inch heatproof pie plate, combine pork, cornstarch, soy sauce, Shaohsing wine, vegetable oil, sesame oil, duck egg whites, 1 tbsp. water, and sugar. Mix well by hand.
2. Spread pork mixture evenly into pie plate. Press egg wedges gently into top of pork mixture.
3. Place pork dis into steamer and bring to a boil. Steam for 20-30 minutes, then turn off heat and let stand 20 minutes, covered.
4. Serve with white rice.