1. Take out about fifteen grams of bitter greens and dry the rest for later use.

2. Wash the taken out bitter vegetables, put them into the pot, and add about 1000 ml of water.

3. After boiling, cook for about 5 minutes, then remove the residue, and store the remaining bitter vegetable soup in the open or in the refrigerator.

4. 50 to 100 ml each time, three times a day. First put the brown sugar into the cup, pour the cooked bitter vegetable soup into the cup and stir thoroughly. Drink it when it is warm. Add two ounces of brown sugar. Three spoonfuls.