He Shou Wu Boiled Eggs
Simmer He Shou Wu (Polygonum multiflorum) with eggs, remove the shells, and cook briefly. Traditionally used to nourish the liver and kidneys and replenish essence and blood.
Ingredients
He Shou Wu (washed and cut into pieces)
100 g
Eggs (boiled and peeled)
2
Scallions
to taste
Ginger
to taste
Salt
to taste
Cooking wine
to taste
MSG
to taste
Lard
to taste
Instructions
1
Add to Pot and Cook
Wash the He Shou Wu and cut into pieces 3.3 cm long and 1.6 cm wide; place the eggs and He Shou Wu in an aluminum pot, add an appropriate amount of water, then add the scallions, ginger, salt, cooking wine, and other seasonings.
2
Peel and Re-cook
Place the aluminum pot over high heat and bring to a boil, then simmer over low heat until the eggs are cooked. Remove the eggs and soak them in clean water, peel off the shells, then return the eggs to the pot and cook for another 2 minutes.
