Poached Eggs
1.
Prepare materials.
2.
Add the right amount of water to the skillet and add rock sugar to a boil over high heat.
3.
Beat in the poached eggs. When beating the eggs, turn on the fire to a lower level. Then turn the fire to a higher level when the egg whites are solidified, so that the beaten eggs will be complete.
4.
Add medlar and fermented glutinous rice to the eggs when they are seven or eight mature, and bring them to a boil.
5.
A simple, delicious and nutritious poached egg made with fermented wine is ready, a good syrup for moisturizing and moisturizing the yin and dryness in early spring.