Soak dried black fungus in hot water and noodle in warm water for 10 minutes. Rinse and drain well.
Cut green onions into thin slices. Dice yellow onion well. Cut noodle into 1 inch. Cut fungus thinly. Set aside.
Take 2 of 6 eggs and separate egg york from egg white. Add annatto oil into the egg york bowl. Stir well. (this will make the egg york more beautiful in color.)
In a mixing bowl, combine ground pork, yellow onion, green onion, noodle, and fungus. Pour in the egg white. Crack the remaining eggs into the mixture. Add sugar, salt, mushroom seasoning (optional), garlic powder, and fish sauce. Mix well.
Brush oil over a pan bottom and sides. Pour the mixture into the pan. Spread evenly over the surface.
Place the pan into a boiling steamer and steam for 20 minutes on medium heat. (Wipe off the lid every 10 minutes so that the water doesn’t drip into the meatloaf.)
Then pour in the egg york. Cover and steam for another 5 minutes. Then wait until it cool down. Remove meatloaf from the pan. Cut into slices and serve alone or with white rice.