1. The eggs are beaten into egg liquid with a manual whisk. Be sure to beat them very loosely.
2. Use chopsticks to pick up the fat lard and apply the spoon. Be sure to apply it evenly. Apply it up and down. Heat the spoon over a small fire while applying it. Pay attention to the small fire.
3. Scoop up a tablespoon (a small spoon of ordinary porcelain) egg liquid and pour it into the spoon, and quickly turn the spoon in your hand to spread the egg liquid evenly in the spoon to form egg skin
4. Put the mince in the middle of the egg crust
5. Use chopsticks to gently pick up one end of the egg skin. Be careful, otherwise the egg skin will break easily.
6. Cover the egg skin and gently press the edges with chopsticks to form an egg dumpling.
