Bring the water in the steamer to rolling boil. Beat the eggs with salt in a large mixing bowl and gradually pour in the chicken stock and continue to whisk. Strain this mixture into a steaming dish. Cover with aluminum foil. Place inside the steamer and lower the heat to about low to medium and steam for the next 20 minutes or until the eggs are done
While the eggs are steaming, preheat 1 Tbsp oil in a skillet/pan. Add in garlic and stir fry for 10 seconds. Add in the ground pork and cook until the pork is no longer pink. Add the spicy bean paste and cook for another 1 minutes. Add soy sauce, salt, sugar and pour in the chicken stock. Bring it to a boil and then pour in the corn starch solution and it will thicken slightly. Sprinkled in the Szechuan peppercorns on top
Very gently pour this over the top of the steamed eggs. Serve immediately