Hakka Niang wine boiled eggs can be used as snacks or sweet syrup, with a faint burnt smell of poached eggs, which is very suitable for women to eat.

First, fry two eggs into poached eggs, so that you can leave some sugar centers and not overcook them.

Prepare a bowl of Niang wine and add half a bowl of cold water.

Pour cold water and wine into the pot, bring to a boil, add eggs, cook for a while, then turn off the fire and put the bowl into the pot.