I often enjoy cooking at home during weekend in order to avoid the crowd outside. This time I thought of this steamed dish that I haven't made for over 7 years. This dish used to be my regular when I was in my high school, and it's also my father's favourite one. Over those years, I modified the recipe that my aunt taught me, with an egg to replace half portion of the 2 salty duck egg white. So this way, it's more aromatic and smoother as the salty duck egg white is a bit too rough. Another key point is to put a pinch of sea salt in it. Fresh salty and preserved salty combined is the magic touch to bring up the salty egg and pork flavour, together with some sugar to balance it. Besides, the salty egg york needs to be cut (with chopsticks) in smaller pieces so that the patty would be in a nice egg york aroma. I prefer this way rather than putting a whole egg york (it's quite a lazy way).