Authentic Sour Plum Soup Recipe Proportion: 30g of dried umeboshi (sulfur-free), 30g of dried jujube (sulfur-free), 30g of dried hawthorn, 20g of tangerine peel, 10g of dried mulberry, 10g of luoshan flower, 2g of licorice (about 2 slices), 1g of red nutmeg (about 10), 1g of mint leaf, 3 smoked umeboshi, 3g of dried cinnamon, 200g of yellow rock sugar, and 5L of drinking water.

Steps:

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Steps:

1. Weigh the above ingredients by quantity and set aside.

2, note that the rock sugar and cinnamon are put last.

3, you can dispense out more than a few portions at a time, and keep them in a vacuum bag, which is more convenient to use.

4, then the ingredients and water together into the pot on high heat to boil, turn the heat down to cook for about 40 minutes.

5, the head of the decoction water filtered and poured out standby.

6, boiled sour plum soup cooled, put into the refrigerator chilled, drink when adding ice, taste better.