1. Prepared ingredients.
2. Pour Jingguo into a bowl.
3. Use chopsticks to pierce the Jingguo (don't break it too much) or put it whole.
4. An egg was knocked and broken.
5. Boil the water in the casserole, pour the egg liquid, and use chopsticks to scatter into frangipani.
6. Pour into Jingguo.
7. Add a spoonful of caster sugar.
8. Add three spoons of rice wine.
9. Just stir evenly.
10. Out of the pot.
11. Here is a bowl.
12. Drink it warm.
