Ingredients: mung bean, old rock sugar.

1, prepare 200 grams of mung beans, carefully select them to see if there is moth, mildew and deterioration. Only intact mung beans can make clear soup. Prepare an empty pot, put mung beans in it and soak them in water for 2 hours. You can soak for a while if you are not in a hurry.

2. Time is up, prepare a casserole, wash the mung beans and add water. The ratio of mung bean to water is 1:6.

3. Boil it with high fire and turn off the fire for 20 minutes.

4. When the time is up, add an appropriate amount of old rock sugar, that is, yellow rock sugar. If not, just use ordinary rock sugar. The specific amount should be mastered according to your own taste.

5, repeat the first step, the second fire, stuffy for 20 minutes, the third fire, turn off the fire, stuffy for 20 minutes. This method is very suitable for cooking mung bean soup in casserole. Stuffy for 3 times, mung beans will become brittle and soft, and the soup is still very clear without turbidity.