1. Put the egg shells into a bowl, add a little thirteen incense and lard, and mix well
2. Pour in an appropriate amount of warm water and sprinkle in the washed dried shrimp skins
3. Then add the crushed oil cake and mix well (I added it to consume the crushed oil cake, you don’t need to add it), add a few peppercorns, and mix well
4. Add water to the pot, put the egg mixture into the pot, cover the egg mixture bowl with a bowl or cover with a layer of plastic wrap
5. Bring to a high heat and turn to medium-low heat for a few minutes until the custard is cooked
Tips:You must add lard but it tastes better. As for the water to adjust the bubbles or even cover it with plastic wrap, it doesn’t matter, but without the lard custard, it’s like losing the soul;
Adding whole peppercorns can improve the fragrance.
