Detailed Double Skin Milk Recipe

A large bowl of Mengniu milk milk(about 400ml) two egg whites, two spoons of sugar
1) First, pour the milk into a pot and boil it until just starting to bubble, then pour it into a large bowl. You can see a layer of wrinkled milk skin form on the surface.
2) Place an empty large bowl with two egg whites and two spoons of sugar inside, mix well until the sugar dissolves (do not beat too much, or it will become meringue).
3) Once the milk has cooled slightly, use a chopstick to poke holes in the milk skin, then slowly pour the milk into the bowl with the egg whites and stir evenly. Pour the remaining milk along the edge of the bowl.Steam for about ten minutes. Use a chopstick to pierce the center; if no milk comes out, it has fully coagulated. The task is complete.
Leave the large bowl with leftover milk skin, and you can see the milk skin float up by itself.
PS:1. Use full-fat milk, the higher the fat content, the better;2. Let the milk sit after boiling to allow the milk skin to fully form;3. Use low heat to simmer; turn off the heat once the milk has just fully coagulated; it will be tough if cooked too long.