1. Heat the milk to a slight boil, pour it into a bowl and let cool;
2. After the milk cools, the surface of the milk skin is condensed. Use chopsticks or toothpicks to slightly pick up the milk skin on the edge, pour the milk out of the bowl, and the milk skin sinks to the bottom of the bowl;
3. Remove the egg white from the egg, add sugar to the egg white and beat it clockwise, and mix it evenly with the milk that has just been poured;
4. Pour the well-stirred milk and egg white liquid slowly along the edge of the bowl into the bowl with the milk skin, the milk skin will float;
5. Add water to the pot, put the steamer, seal the bowl with plastic wrap, and place it on the steamer;
6. Cover the pot and start the "manual" fire for 15 minutes;
7. After the cooking is over, don't rush to lift the lid, simmer for 5 minutes, take out the bowl, let cool and put it in the refrigerator before serving.
Tips:1. You can add some jam when eating double skin milk, which tastes better.
