Soak mulberries in salted water or rice water for 5 minutes.

2.

Rinse well and cut off the mulberry stalks with scissors.

3.

Into the pot with 1000ml of water and simmer on low heat for about 1 hour, keep pressing the mulberry with a spoon during the cooking process.

4.

Strain the mulberry and juice from the pot and take the juice. Pour the mulberry residue into the pot with 1000ml of water and continue to simmer for 1 hour.

5.

Take the second juice.

6.

Take the second juice of the mulberry dregs with a funnel pressure, take the juice.

7.

Pour the juice taken from these three times into the pot and continue to simmer, stirring with a spoon or spatula, and cook for about 1 hour.

8.

Mulberry juice simmered to the remaining 1 / 6 of the original juice, add 50g honey.

9.

Keep stirring with a spoon to prevent paste. Mulberry juice is getting thicker and thicker.

10.

Drop a drop on kitchen paper without seepage and the mulberry paste is ready.

11.

Pour into a glass jar, at first, the mulberry cream is hot, so it will keep running down.

12.

The mulberry paste will become very sticky when it cools down.

13.

Mix it with boiling water in the ratio of 1:8 and drink a glass of it first. It is so delicious.