1. Beat the eggs into an eggbeater and use a whisk to disperse them.
2. Take twice the amount of warm broth (you can also use warm water)
3. Add the broth and salt to the egg mixture and stir to beat evenly
4. Strain the mixed egg liquid again to filter out some unbeaten egg liquid and bubbles. In this way, the finished product is smoother and the surface is smoother.
5. When the water in the steamer boils, pour the egg mixture into the stewing pot and cover the lid into the steamer. Cover the pot and heat it to medium heat for about 10 minutes.
6. Add an appropriate amount of chili oil (vegetable oil) to the wok, and when the pan is 60% hot, the shrimp skins will be fragrant, and then add an appropriate amount of black pepper to taste
7. Pour the fried shrimp skin and lard on top of the steamed egg, sprinkle an appropriate amount of chopped green onion, and then drizzle an appropriate amount of light soy sauce.
Tips:The lard is used for Titian, it doesn’t matter if it doesn’t
