2. prepare chicken's gizzard-membrane. Soak the endothelium corneum Gigeriae Galli until it becomes soft, and then wash it carefully.
3. Put in the oven 140 degrees and bake for about half an hour until crisp.
4. Crush the powder with a wall-breaking cooking machine, then seal the powder with a glass bottle and put it in a refrigerator or a cool and dry place, and scoop a little each time.
5. Add warm water, salt and chicken's gizzard-membrane powder into the egg and stir well.
6, in order to be more refined, sieve it.
7. Pour into the container. It is best to use a container with a lid for steamed egg custard. If not, use a bowl and buckle a plate on it.
8. It can be steamed. I steamed it in a steamer with a lid for 14 minutes. The steaming time is related to the container and steaming equipment, and the time is different. Generally, a plate is buckled with a bowl and steamed in a steamer. After the water is boiled, put it in for about 12 minutes. After steaming, in order to make children love to eat more, drop a few drops of soy sauce and sprinkle roasted walnuts on the surface.