Cooking Steps

1. 

   Step1:Add salt, rice wine and monosodium glutamate into the egg and beat well.

2. 

   Step2:Heat the oil in the pan until it is 40% hot (more oil). Hold the fine mesh sieve in hand and aim it at the pan. Pour in the beaten egg liquid evenly on all sides. Gradually pour it into the oil and heat it to become silk and float. Turn it over with chopsticks. Loosen it slightly and take it out. Put it in a small basket and press dry the oil as much as possible.

3. 

   Step3:Use clean wrapping paper to put in the dried egg shreds. Roll them up. Gently push them together. The paper will change when it is wet. Repeat 34 times to make the egg shreds become dry and puffy.