Ingredients
100 g corn kernels, 1 box of fermented rice wine (jiuniang), and 500 g (about 2 cups) water.
Seasonings
50 g (about 1/4 cup) rock sugar.
Steps
1. Place the fermented rice wine and water in a pot, bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.
2. Add the corn kernels and rock sugar, bring to a boil and cook until the corn is tender, then turn off the heat and let it cool before serving.