Hawthorn

50g

Umeboshi

50g

Icing Sugar

300g

Supplement

Dried Cinnamon

5g

Water

5,000g

Glycyrrhiza Glutinosa

5g< /p>

Steps

1. Put 3000g of water in a pot and add umeboshi.

2. Add hawthorn.

3. Add licorice.

4. Boil on high heat and turn to low heat to cook until half of the water is still left.

5. Pour out the soup.

6. Add the rest of the water and bring to a boil again and turn the heat down to simmer until half.

7. Pour in the soup that you have just held up and bring to a boil.

8. Add the rock sugar to boil.

9. Turn off the heat. Sprinkle in dried cinnamon.

10. Cool and strain out the dregs.

11. Put it in a clean bottle and put it in the refrigerator to chill and serve.