Moderately sweet fermented rice wine
Moderate amount of quick-frozen small tangyuan (glutinous rice balls) Moderate amount of rock sugar Moderate amount of goji berries Moderate amount of eggs Moderate amount of water starch Moderate amount of dried osmanthus flowers 1. Prepare the ingredients. 2. First, beat one egg until well blended. 3. Cook the small tangyuan until they float to the surface.4. Drain off some water, then add fermented rice wine (jiu niang), rock sugar, and goji berries into the cooked soup. 5. Using a ladle, slowly pour the beaten egg into the soup one spoonful at a time, so that the egg flowers form in separate, delicate layers. 6. Add the pre-mixed water and cornstarch slurry to thicken the soup slightly. 7. Sprinkle some dried osmanthus flowers on top as a finishing touch. 8. The result is a very delicious bowl of fermented rice balls.
