Ingredients:

About 250 grams of small glutinous rice balls,

A box of sweet rice dumplings (round or small square boxes bought in supermarkets),

One egg,

A little dried osmanthus (can be omitted)

Method:

1. Beat one egg and set aside for use in sweet wine. Spread with chopsticks to roughly separate the rice grains;

2. Add an appropriate amount of water to the soup pot (the amount of water depends on your preference, more water will make the soup thinner, less will make the soup thicker), bring to a boil and add a small amount of water. Continue to cook the dumplings; you can also add an appropriate amount of dried osmanthus or sugared osmanthus;

3. After the dumplings float on the water, use a spoon to stir the dumplings clockwise while stirring the dumplings. Slowly pour the scattered eggs into the pot;

4. Finally pour in the sweet wine and mix well, wait until the soup boils again, then turn off the heat and add sugar to taste