1. Heat the Laoya Soup until the soup becomes warm and not hot for use.
2. Put the eggs (wow, double-yolk eggs) into a small bowl.
3. Add a pinch of salt.
4. Stir with chopsticks until the egg white and egg whites are completely mixed.
5. While stirring, slowly add 120 grams of old duck soup.
6. Put it in a steamer boiled in advance.
7. Steam on medium heat for 10 minutes.
8. take out.
9. Finished picture.
Tips:1. The ratio of eggs to water is generally 1:1.5. If you want to be more tender and smooth, you can put a little more water.
2. If you want a smooth steamed egg, filter it with a fine mesh before steaming.
3. Avoid eating eggs with duck meat, otherwise it will greatly damage the vitality of the human body.
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