50g of ebony, 75g of hawthorn, 50g of jujube, 2.5g of cardamom, 5g of licorice, 5g of osmanthus fragrans, 250g of rock sugar and 7.5kg of water.

Practice:

1, soak Mume Fructus, Fructus Crataegi, Fructus Jujubae, Fructus Amomi Rotundus and Glycyrrhrizae Radix in water for more than 8 hours (put in boiling water), and put in cold water if the raw materials are not soaked;

2. After the fire is boiled, fry for 45 minutes with medium and small fire;

3. Put the rock sugar into the bottom of another pot and sprinkle the fried soup on the rock sugar;

4. Pour 3 kg of water into the remaining residue and fry for 20 minutes;

5. Filter out the dregs and pour the decocted soup together;

6. Pour osmanthus into the soup and cool it.