1. Material:

250g of dried ebony, 250g of hawthorn, 50g of licorice, 50g of dried tangerine peel, osmanthus fragrans 10g, borneol sugar (also called yellow sugar, recommended) or some brown sugar and old rock sugar, and water 10l.

Note: the amount of materials can be increased or decreased according to personal taste. If you don't like it too sour, you can put less hawthorn. If you make a small amount of sour plum soup, such as 2.5 liters, you can put ebony100g, hawthorn 50g, licorice10g, dried tangerine peel 20g, osmanthus fragrans a little, water 3.5 liters, and the ratio of ebony, hawthorn and licorice is about 4: 2: 0.5. Others are like Luo Shen.

Production steps:

1, Mume Fructus, Fructus Crataegi, Radix Glycyrrhizae and Pericarpium Citri Tangerinae are soaked in water for several minutes, washed and filtered to remove impurities.

2. Put Fructus Crataegi, Radix Glycyrrhizae and Pericarpium Citri Tangerinae into the decoction bag. (If the soup bag is big enough, you can also wrap the ebony together, so that the soup will be clearer. )

3. Fill the cauldron (recommended casserole) with water, add ebony and fried buns, and bring to a boil.

4. After boiling, add appropriate amount of borneol or brown sugar which can play a dyeing role.

5, simmer for 2 to 3 hours (if the time is long and the taste is strong, you can cook 1-2 hours if you are not in a hurry). When the water is about one third, the sour plum soup is ready.