Sauce:
2 tablespoons soy sauce
1 teaspoon sugar
Small amount synthetic flavoring
1 tablespoon sesame oil
2 teaspoons ground Japanese pepper seeds
1 tablespoon minced Welsh onion
1 tablespoon minced ginger root

1. Beat the egg whites well in a bowl. Add the chives, ginger and Japanese pepper seeds, and season with salt and pepper.

2. Clean and shell the pidan and cut into small slices.

3. Spread a sheet of plastic wrap on a shallow heat-proof dish, and pour the egg white mixture over it. Add the pidan slices, cover with a sheet of plastic wrap and freeze.
   (If you choose to vacuum pack the mixture without freezing, deflate the bag using a vacuum pack machine before vacuum packing, or the contents will overflow and you will not be able to vacuum pack it.)

4. Remove the frozen mixture from the dish, and place in a vacuum-pack cooking bag. After vacuum packing it, heat at 80℃ for 70 minutes.

5. Rapidly cool the cake and keep it in a refrigerator at 0℃ to 3℃.

6. SWhen serving, cut the portions you need and serve with the sauce.

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.