Materials: angelica sinensis 15g, astragalus membranaceus 30g, jujube 20g, lily 100g.

Seasoning: 2g salt, 50g brown sugar.

manufacturing method

1. Break off the petals of fresh lily petal by petal, tear off the inner membrane, rub with a little salt and rinse with cold water;

2. Slice Radix Angelicae Sinensis and Radix Astragali, mix and put in casserole;

3. Add 500 grams of clean water, boil it with strong fire, simmer it with slow fire for 20 minutes, then pour it out and drain the juice;

4. Add 250 grams of water, add lily slices and red dates after boiling, and stew for 20 minutes;

5. Pick out Angelica sinensis and Astragalus membranaceus, add primary juice and sugar and cook.