1. The first ingredients you need are two eggs, a quarter spoon of cornstarch, a spoon of cold water and a little cooking oil. Beat two eggs into a bowl, and use chopsticks to break up the egg liquid and stir it evenly.

2. Take a small bowl, put 1/4 tablespoon of raw flour, and then add one tablespoon of cold water to mix and stir into wet starch water. Pour the prepared starch water into the egg liquid, and stir the egg liquid and starch water thoroughly with chopsticks.

3. Put the wok on the fire, burn the wok on a big fire, wipe a piece of ginger on the bottom of the wok with chopsticks, pour a proper amount of cooking oil into a small bowl that is clean and waterless, use kitchen paper to take a proper amount of cooking oil, evenly spread a layer on the bottom of the wok, pour a proper amount of prepared egg liquid, and hold the pot cake with your left hand to slightly lift the bottom of the wok.

4. Turn the egg mixture clockwise or counterclockwise and spread it evenly at the bottom of the pot.

5. The egg liquid on the surface is solidified, and then the edge of the egg skin is tilted. Gently lift the egg skin off the board with your hands and heat it for a few seconds, and an egg skin will be spread out.