1, from the pot, pour 250ml of milk, the fire will burn it until it is slightly smoky and about to boil, and then turn to low heat (the milk does not need to be boiled).

2. Add 2 tablespoons of fermented grains and stir slowly clockwise. If the mash is caked and separated, or the smell of wine is very strong, it is because the mash itself is over-fermented, so just put a pinch of edible alkali.

3. Stir well, but don't stir for too long, or you will lose the smell of wine. Add proper amount of Lycium barbarum and raisins and continue to cook on low heat 1 min.

4. 1 Break up the eggs, slowly pour them into the pot and stir until the eggs are cooked (remember not to overcook them), and turn off the heat.

5. Take another bowl, add 3 chopped walnuts, 5 peeled peanuts and a little sugar, and pour in the boiled milk and egg puree.

Sprinkle some black sesame seeds.