1. Egg yolk and powdered sugar are beaten, and the color changes to egg yolk.

2. Pour 2 tablespoons of oil into the egg yolk and beat until it is completely absorbed.

3. Put in a small amount of oil for many times, and let it go completely every time.

4. Stir until it is thick. Put 1/3- 1/4 rice vinegar when the eggbeater is stirring hard, and the sauce will be diluted.

5. Then add oil, so that oil and vinegar alternate.

6. Finally, add the rest of the white vinegar and beat it to absorb it completely.

7. Stir the salad dressing for about 25 minutes.