1. One fresh egg. Crack it into a bowl, beat it with a whisk, add a very small amount of salt and mix it well, the egg mixture will be thinner and yellower than before.

2. Now add water. Preferably lukewarm water. Cold water is not so good, hot water is even worse, as soon as you rinse it in, it will become egg flower.

3. The amount of water is very important, too little will feel that the egg custard is more dense and older, too little egg custard will be more difficult to form, the taste is also watery. Then, even generally an egg, the amount of eggshell water. Is to knock open the two halves of the eggshells are loaded with water, loaded twice, is two eggshells of water, simply put, the water is two cups of egg liquid. Oh.

4. Add a small amount of oyster sauce to the water and mix it into the egg mixture. Then add a small amount of lard.

5. Well, the egg liquid all ready, now say the process of steaming. The surface of the egg when smooth as a mirror, all * this steamed skills. Boil a pot of water, put on the steam compartment. After the water must be open, and then put the egg on the steam compartment, and then open a small fire, the lid of the pot must leave a gap, do not cover tightly. This way the steamed egg custard will never have honeycomb eyes and the texture will not be old.

6. About 10 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (according to personal preference, you can also add meat and so on), a few drops of soy sauce can be enjoyed!