1. Pour the milk into the pot and cook over a low heat
2. When it starts to bubbling, turn off the heat and let the milk cool slightly
3. Separate egg yolk and egg white
4. Add sugar to the egg whites
5. Stir evenly with a whisk
6. The egg white liquid is beaten like this with a whisk
7. Pour the cold milk into the egg white liquid and stir in one direction with chopsticks
8. Pour milk into a small bowl
9. Put it on the pot and steam for about 12 minutes, turn off the heat and simmer for three minutes with the remaining heat
10. Double skin milk is out
11. Very tender
12. Of course, if you don’t rush to eat it, put it in the refrigerator for a few hours to taste even better.
