1. Beat the eggs into egg liquid, then add milk and stir well.
2. Pour the flour and Wuzhen powder into the egg batter and stir to form a slightly thin, runny batter with chopsticks, and add a little sugar according to the taste.
3. Spread a little oil on the pan, pour in the egg liquid when the oil is warm, and when the egg liquid underneath is solidified and golden, turn over the egg cake and fry the other side.
