7 ebony plums, 30 dried hawthorn slices, 15g licorice, 20g tangerine peel, 1500ml water, 35g rock sugar.

1. Put the four ingredients into a bowl, soak in water for a few minutes, rinse and drain and set aside.

2. Take a casserole (I remember reading somewhere before that iron pots cannot cook acidic substances), pour water into the pot, add various raw materials (except rock sugar), and bring to a boil over high heat. Simmer over medium heat for 20 minutes.

3. Finally, add rock sugar, stir and turn off the heat. After the sour plum soup has cooled, take a filter to filter out the raw materials and impurities in the soup, and put it in the refrigerator.