2. Step: Beat the eggs into the bowl for later use, and put in the same amount of cold boiled water as the eggs (do not use cold water, there will be bubbles). If you are not sure about the dosage, you can use half an eggshell and use it twice.

3. Add a little salt to taste and a little cooking wine to deodorize. Beat up the egg mixture with chopsticks until the egg white and yolk are evenly mixed together, and there is no big condensation. Stir the egg liquid vigorously or for a long time, which will make the egg liquid foam.

4. Filter out the bubbles with a strainer to ensure that the liquid level is smooth and flat, so that the steamed custard will be smooth and tender.

5. Pour the filtered egg liquid into a small saucepan and scrape off several bubbles on the surface with a spoon.

6. Cover the lid (the bowl can be covered with plastic wrap when steaming), put it in a steamer and heat it over high fire. After the boiler boils, turn to low heat and steam for about 8- 10 minutes. Add a few drops of sesame oil and vinegar to taste and enjoy.