2. Ingredients: an egg, miso, cooking wine, oil, salt and warm water.

3. Practice: Beat the eggs in a bowl, add warm water and mix well. The ratio of water to eggs is 1: 1. Must be boiled water to cool warm water, not cold water, or water eggs will appear honeycomb; Add some cooking wine to remove fishy smell, add some miso, oil and salt, and stir well. Miso can be used to keep fresh. If there is no miso, you can use light soy sauce, and heavy soy sauce will affect the color of the finished custard. Brush a layer of oil in the egg container; Filtering the egg liquid twice with a fine sieve to obtain fine egg liquid; Cover the bowl of steamed eggs with plastic wrap to avoid steam dripping on the surface of eggs.