2. Put watercress in a pressure cooker, add 2000 ml of water, remove impurities with chopsticks, cover the lid and cook over high heat.
3. Cook for about 10 minutes, and the exhaust valve of the pressure cooker starts to blow. At this point, turn on medium heat and cook for 10 minutes. /kloc-Turn off the fire after 0/0 minutes and continue stewing 10 minutes or more.
4. Spread a piece of fine gauze for filtration in a clean container, pour the boiled soup for filtration, and repeatedly squeeze it with a spoon and chopsticks during filtration to fully squeeze out the juice essence of watercress.
5. Filter cabbage juice. In order to prevent flying insects and other things from flying in, cover the container with a piece of gauze and let it stand for several hours. After it cools naturally, cover it with plastic wrap and put it in the refrigerator for refrigeration.
6. The refrigerated watercress juice has completely frozen into a whole piece of watercress cream.
7. Scoop a bowl of watercress cream with a spoon, add appropriate amount of honey, and stir and break.