Step 1: Boil the fresh milk in a pot and pour it into a bowl while it is hot. Put the bowl in ice water, the colder the ice water, the better, so that a layer of milk skin can be formed immediately, and the milk skin is thick and not easy to break. Just pay attention to a little milk, our purpose is only that milk skin.
Step 2: Use chopsticks to gently penetrate the edge of the milk skin, stir up the milk skin, and slowly pour out the milk in the bowl, with small movements, so as not to disfigure the milk skin.
Step 3: Take ginger, break it, add a little water, filter it and leave a little ginger juice for later use.
Step 4: Take two fresh eggs, take their egg whites, stir them evenly, pour in a proper amount of milk, add white sugar (crystal sugar can be added for those who pay attention to maintenance), mix them well, and heat them properly to completely dissolve the sugar. Add ginger juice, depending on everyone's taste.
Step 5: slowly pour the mixture into the previous bowl, and the original layer of milk skin will slowly emerge. Cover and stew on the fire.
Step 6: When the milk smells fragrant, the pot is boiled, and a layer of skin will be formed under the original layer of milk skin, forming a double layer, which is called double skin milk.
The characteristics of ginger juice hitting milk: the upper milk skin is sweet and stylish, the lower milk skin is soft and smooth, and there is a long ginger flavor.