Practice: Step 1: Buy mung beans, pick them a little and pick out the bad ones. Then soak it in cold water for half an hour, and then wash it.

Step 2: Put cold water in the pot, pour in mung beans, and divide the amount of boiled water into 2 and 3 cents. After boiling, use medium heat. When the water is about to dry, you will find that the soup at the bottom of the pot is very dark, so rinse it twice with cold water.

Step 3: In order to drink enough for several people, I changed a pot to cook mung bean soup. Add a lot of boiling water, cover the pot and continue to boil. You will see a lot of mung bean skins floating on the side of the pot. If you like to eat mung bean skins, you don't have to fish them out. I fished them out here. My personal suggestion is that it is more refreshing to fish them out.

Step 4: Add rock sugar, cover the lid, boil over high fire, and continue to cook over medium fire for 20 minutes. The mung beans are crisp and rotten, and the soup is green. If you like to dry, cook for a long time!

Step 5: put it in the refrigerator or drink it when it is not hot, and it feels very good. Mung beans have the effect of relieving damp-heat and qi. If summer is not too troublesome, you can cook and drink more at home.