Ai Ye Niang wine boiled eggs

Overview

Boiled eggs with mugwort wine are a favorite dish of Hakka women. It is a very good soup for women to nourish their bodies. It nourishes qi and blood, warms the palace and dispels cold, and supports yang and replenishes deficiency. People who are weak can drink more, which will be of great benefit to the body.

Tags

• soups
• home cooking
• breakfast
• dinner
• egg
• nuomi sweet niang liquor
• oil
• wolfberry
• mugwort leaves
• water

Ingredients

Steps

1. 1 Fresh mugwort leaves.

   

2. 2 Glutinous Rice Sweet Niang Liquor.

   

3. 3 Eggs, wolfberry.

   

4. 4 Heat oil in a pan, crack two eggs into the pan and fry.

   

5. 5 Fry until golden brown on both sides, scoop up and set aside.

   

6. 6 Pour off the oil in the pot, add Niangjiu wine and an equal amount of water and bring to a boil.

   

7. 7 Add wolfberry.

   

8. 8 Add eggs.

   

9. 9 Finally add mugwort leaves and cook until cooked.

   

10. 10 Finished product. The taste is sweet, and the sweetness of mugwort leaves is added to relieve greasiness.