Brush lard evenly over the waxed paper with the pastry brush and lay the paper into the pan. Carefully fold the "salted egg" cubes and diced ham into the beaten fresh eggs. Add the wine, chicken stock and optional MSG, mix lightly, and pour into the papered pan.
3. 三種蛋與火腿屑混合（皮蛋最後再放，以免蛋汁變黑），放入調味料，倒進便當盒，置蒸鍋內蒸熟，待涼切片即可食用。