2. Take a washbasin, beat in 2 eggs, then add 20g of sugar and 3g of yeast.

3. Then stir with chopsticks, break up the eggs, stir evenly, stir the white sugar and yeast evenly, then put in half a bowl of warm water and stir evenly.

4. After stirring evenly, add about 200 grams of flour, stir while pouring, so that the egg liquid and flour are fully blended, stir into batter, which is almost as thick as old yogurt, then cover it and put it in a warm place for fermentation 1 hour.

5, the batter is fermented to twice the size, add a little raisins, and then stir with chopsticks for a while to eliminate bubbles.

6. Prepare a small bowl, brush a layer of oil in the bowl with a brush, and then put the flour into the small bowl until it is almost eight minutes full.

7. Put the batter into cold water, cover it, and wake it for 15 minutes. Then put some raisins on the batter, boil it and steam it over medium heat for about 25 minutes.

8. Steam the batter for 25 minutes, then turn off the heat and simmer for 5 minutes. Take it out and serve it.