What you need to use is sticky rice flour, clarified flour, corn starch and water, their ratio is 1:9:1:50. The specific method is as follows:

Materials: 80g of sticky rice flour, 72g of clarified flour (you can add more 30g to 50g if you like more Q-bouncing texture), 8-10g of corn starch, 400g of water (if the clarified flour is more than one, the water is also increased by 1:2.5), 2-3 eggs, soy sauce (soy sauce with a moderate amount of oil can be) moderate amount, moderate amount of oil

1, first of all, first of all powder into the basin, and then add the water, mix well.

2, then beat the egg into a whole egg mixture, and set aside.

3. Brush the basin with vegetable oil, then pour a thin layer of the prepared rice stock over it.

4, then drizzle the egg mixture on top, cover and steam over high heat.

5, about three minutes of steaming, see the skin bubbles, on behalf of cooked.

6, finally, the intestinal meat served up, and then drizzled with sauce, can be eaten.