1. Prepare 4 eggs and 8 sea oysters. Of course, according to the amount you like, add a little sesame oil to a large bowl.
2. Beat the eggs in one direction and add a spoonful of salt
3. Heating water and whipping, yes, hot water, my trick, ratio, 1:1
4. The freshly beaten egg has a layer on top, let it stand for a while or just use a spoon to skim it out. This way the chicken cake will not have small holes.
5. Chill the water in the pot for 10 minutes, open the pot, and place the oysters. Cover and steam for another two minutes, then out of the pot.
Tips:Add sesame oil to the bottom of the bowl to prevent it from sticking to the bowl.
The hot water is used to make the chicken cake more tender.
