Liquor lees and egg drop soup

Overview

The aroma of wine and egg are blended together to make it sweet, nutritious and beautiful.

Prepare ingredients.
First, crack the eggs into the bowl.
Using chopsticks, beat the eggs evenly and set aside.
Add water to the pot and bring to a boil over high heat.
Cook until slightly boiled and pour in rock sugar.
After the rock sugar melts, pour in the lees.
Stir evenly with a spoon and continue to cook over high heat.
After boiling, add wolfberry.
Using a spoon, stir evenly, reduce heat and simmer for 2 minutes.
After 2 minutes, pour in the egg liquid.
Use a spoon to stir quickly until the egg liquid solidifies, then turn off the heat.
After turning off the heat, take it out and serve.
After serving, you can start eating.