Accessories: 5g of dried tangerine peel, 5g of licorice and 20g of hawthorn.

1, water 1 liter.

2. Add auxiliary materials such as ebony and hawthorn.

3. Cook over medium heat for 30 minutes.

4. Wait for the sour plum sauce to cool before eating.

Extended data

Preservation method of sour plum sauce

The storage container of sour plum sauce is best made of glass, which should be washed and dried to avoid the glue from corroding because of its sour taste. When the sour plum sauce is cold, pour it into a glass jar and put it in the refrigerator. Take out a proper amount with a clean spoon when eating.