1, after jiaozi takes it out of the refrigerator, it is best to leave it at room temperature for a period of time. The frozen layer will freeze jiaozi into ice cubes, and it is easy to "reveal the stuffing" directly in the pot. Beat two eggs in a bowl for as long as possible. Soak Lycium barbarum in 5 spoonfuls of water and rice wine for later use.

2, dumplings, this sweet soup is the most important thing is the order of ingredients in the pot. Cook jiaozi first, don't put rice wine! Rice wine will turn sour if cooked for a long time. Many people made a mistake at this step. Cook over medium heat for about 3 minutes.

3. Add rice wine. When the dumplings float, you can pour rice wine into the pot (you can also add some lotus root starch to thicken the rice wine dumplings and egg drop soup), add the soaked medlar and cook for two minutes on medium heat.

4. Add the eggs, turn off the fire and then add the eggs. After turning off the fire, slowly pour the eggs into the pot and stir them in one direction with a spoon to make them disperse.

5, add sugar to taste, add the right amount of sugar to taste before the pot, and then stir evenly out of the pot.