Boiled lily bulb in sweet rice wine

Ingredients

1 apple

2 tangerines

3 walnuts

4 fresh lily bulbs

1 bowl sweet rice wine

30 grams white sugar

1 tablespoon starch

Method

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