1. Four fresh eggs. 2 Add the same amount of water and two grams of salt as the eggs, and open them until even (add more water if you like to eat tender).
2. Beat evenly the egg liquid through the gauze screen and filter out the flocs in the egg liquid (this step is very important, which determines whether the egg soup is silky and delicate. If there is no gauze screen, you can also use drawer cloth or stockings instead).
3. The filtered egg liquid (skim if there is foam) is obviously much more delicate.
4. Seal with plastic wrap, but use a toothpick to poke five or six small holes in the plastic wrap. This is done so that distilled water does not drop onto the egg liquid. After everything is ready, you can steam it in the pan (after the water in the steaming pan boils, add the egg liquid. Depending on the amount, steam it for six to ten minutes.)
5. It is steamed with egg and water in a ratio of 1:1. I think it is a little old, so I suggest you add more water when making it. Well, if it can be steamed successfully, then you can add your favorite food or marinade to it to make more unique delicacies (such as crab meat, clams with shells, etc.).