2. Peel and core the lotus seeds, put them in a bowl, add 1 cup of warm water, and steam them in a cage until soft and rotten. Wash longan pulp with warm water, soak it for 5 minutes, and filter off the water. Peel the fresh pineapple and cut it into cubes 1cm square.
3. Put the wok on medium fire, add 500g of water, then add rock sugar and bring to a boil. When the crystal sugar is completely melted, remove the sugar residue from the wok, filter it with a sieve, then pour the crystal sugar water back into the wok, add mung beans, longan and pineapple and boil it.
4. Filter the steamed lotus seeds, put them into a big soup bowl, and then pour the boiled crystal sugar water and ingredients into the big soup bowl.