1. South cake, eagle claw shrimp and egg
2. Remove the shrimp shells, pick out the shrimp thread, add salt, cooking wine, and pepper to marinate the shrimp for 10 minutes
3. Eggs with cooking wine, salt beaten
4. Add 1.5 times the amount of water and stir well
5. Slice the south cake in a glass bowl
6. Strain the egg liquid again
7. Steam on the pot
8. Cover a plate on top
9. Steamed for about 8 minutes, the egg mixture has solidified, put the shrimp on the egg custard, and steam for another 5 minutes
10. Pour in sesame oil and light soy sauce, sprinkle some coriander
11. Scooping up a spoonful of custard, it is smooth and tender, and with the soft Nanguo, the taste is richer.
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