Boiled lily bulb in sweet rice wine


1 apple

2 tangerines

3 walnuts

4 fresh lily bulbs

1 bowl sweet rice wine

30 grams white sugar

1 tablespoon starch


1. Trim and break up the lily bulbs


2. Peel and break up the tangerines


3. Core and slice the apple into chunks


4. Crack the walnuts, take out the walnut kernels


5. Heat a fry pan over low heat, fry the walnut kernels until fragrant, take out, set aside


6. Heat a stew pan over high heat, pour some water in the stew pan, pour the sweet rice wine in the stew pan


7. Cover the stew pan with the lid, bring to a boil, turn down to low heat, simmer for 5 minutes


8. Boil until the soup is smooth


9. Add the apple in the stew pan, turn up to high heat, stew for 3 minutes


10. Add white sugar in the stew pan


11. Add lily bulbs in the stew pan


12. Mix the starch with 1 tablespoon of water, pour the starch mixture in the stew pan, stir until even


13. Add the tangerines in the stew pan


14. Bring to the boil, turn off the heat, add the fried walnut kernels in the stew pan


15. Serve