1. Raw materials: eggs.

2. Seasonings: salt, flour, sugar, starch.

3. Beat five or six eggs. Take a pot and pour oil into it so that the pot body is covered with oil as much as possible. Then pour out all the oil without leaving any. Heat the pan over high heat.

4. Reduce the heat to low, add the egg liquid, and shake the pot so that the egg liquid covers the entire pot. The thinner the better. Peel off the egg skin and turn over. Repeat this process until all the egg mixture is used.

5. Change the egg skin into a parallelogram. Apply starch (water starch), put it into the oil pan, fry the egg skin pieces until crispy and fluffy. The fire should not be too big to prevent the paste. After frying, take out and drain the oil and set aside.

6. Add a little oil to the pot, or use a pot from which the frying oil is poured out. After it is hot, add more sugar. Keep stirring with a shovel to melt the sugar until it becomes a thick juice. Add the fried egg skin pieces, turn them over a few times to coat them with sugar and serve on a plate.