The egg touching the stone itself is the name of the dish, and the specific method is as follows:

Preparation materials: four eggs, chopped leeks, salt and heated stones.

1. Beat four eggs into a bowl for later use.

2. Add the prepared leeks and salt to the eggs and stir well.

3. Pour the egg on the heated stone.

Cover and stew the eggs and stones for five minutes.

Open the lid after five minutes, and the eggs can be eaten when they touch the stone.