operational approach
0 1
Stir: put 3 eggs (only yolk, no egg white), 2 bags (boxes) of pure milk (if you like fruit flavor, you can choose fruit flavor milk or chocolate flavor milk, whichever you like) and 3 spoonfuls of sugar in the bowl. Put the sugar and egg yolk together and stir with an egg beater until the egg liquid turns from yellow to milky white (if it is still yellow, stir well). If you don't have an egg beater, use chopsticks, but you will be a little tired after a long time.
02
Mixed materials: Cut the pure milk into pieces and pour it into the pot. As long as the pot is slightly boiling, cook it with high fire (small fire or medium fire). Then slowly scoop into the beaten egg liquid and stir while pouring. Don't be careful not to pour all the cooked milk into the egg liquid at once, because it is easy to be cooked by milk and then form a block. Slowly pour in the milk and stir the egg mixture.
03
Put it into the pot again: pour the evenly stirred egg liquid into the pot again and cook it with low heat, because it is hot at this time and will soon boil. Instead, it is cooked with a big fire, and it is easy to dry the egg liquid until it is slightly boiling in the pot. Turn off the fire, then pour the egg mixture into a bowl and cool until it cools (after no heat).
04
Refrigeration: put the cooled egg liquid in the refrigerator for one night (about 7 or 8 hours). Of course, if there is enough time, it is best to take it out and stir it every hour or two, so that there will be no ice residue (it tastes bad). If you have cream at home, you can put some in the egg liquid, which will be more fragrant and taste better.