How to make wolfberry wine-stuffed meatball soup

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  1.Prepare glutinous rice flour, red dates, wolfberry, fermented wine, and brown sugar

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  2.Put the glutinous rice flour into a large bowl, add 120 grams of water, add water while stirring, and stir until it becomes flocculent

• 3.Knead the flocculent powder into a smooth dough

• 4.Knead the dough into long strips

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  5.Cut the long vermicelli into the same small pieces

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  6.A small dose , knead until ball-shaped, set aside

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  7.In the pot, add 500 grams of water and bring to a boil

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  8.After the water boils, pour the meatballs into the pot

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  9.Use a spoon to push and mix evenly to avoid sticking to the pan

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  10.Meatballs, surfaced, cut off and fished out

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  11.Put the balls out into a bowl and set aside

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  12.Wash the red dates and remove the date cores with a straw

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  13. In another pot, add 500 grams of water, add red dates and cook over high heat

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  14. Cook After opening, turn down the heat and simmer for 10 minutes

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  15.Time is up, add the wine

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  16.Add wolfberry

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  17.Pour in the brown sugar cubes

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  18.Use a spoon, stir evenly, and bring to a boil

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  19. Boil Then, simmer for 2 minutes, then add the meatballs

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  20. Stir evenly again and cook over high heat.After boiling, turn off the heat and serve out

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  21. Take it out and serve it.The meatballs are sweet and soft., rich in nutrients