1. not much oil, but to ensure that the whole bottom of the pan, even to not leave a little space

2. always keep the heat low, moving the pan, so that the oil evenly slightly hot, the egg from the center part of the pouring, evenly flow, not let a place too much egg, spread the whole bottom of the pan (with two or three eggs hot out of the egg skin more "firm" not easy to break during the rice wrapping process)

3. and then test patience and effort, side turn, the side of the pan, and then the hot egg, not easy to break during the rice wrapping process. (with two or three eggs hot out of the egg skin is more "sturdy" is not easy to break in the process of wrapping rice)

3. Then the test of patience and kung fu, turn the pan sideways, a little bit of baking points by turning in a circular arc, a point of condensation of the egg skin (5, 6 seconds) to a point next to it, and so around, and then bake a little bit in the middle, and wait for the skin around the golden yellow warping, you can Remove.

4. To lift, pry around the egg skin, and use a spatula to lift the center, wait until it cools down a bit (it's too hot to handle). Spread the crust on a plate.