1. Take a goose egg.
2. Pour into a bowl, add salt, warm boiling water, it must be warm water, cold water will have a large number of bubbles overflowing, causing honeycomb holes in the custard. The ratio of warm water to egg liquid is roughly 1:1.5.
3. Stir well.
4. Use a filter to filter out bubbles and impurities. This step is particularly important, otherwise, the steamed custard will have honeycomb holes.
5. After filtering, wrap it with plastic wrap, and pierce a few small holes in the plastic wrap with a toothpick for ventilation.
6. Bring to a boil and steam on low heat for about ten minutes.
7. Out of the pot, add coriander, chopped green onion, dark soy sauce, and sesame oil.
Tips:Use warm water to filter out bubbles and impurities is the key.
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