5 plums, 5 Luo Shenhua, 8 slices of dried hawthorn, 2 cloves, 10 years of Chenpi 5g, licorice 3g, mint, cinnamon, rock sugar, rose 2

Practice

1. Prepare and clean the ingredients in advance, and then soak in water for 15 minutes

2. Simmer in two times, the first time to cook: all ingredients except Cinnamon in addition to 4 liters of water (do not pour out the soaking water together with simmering), the water boiled and then turn to low heat to cook for 40 minutes to fish out all the ingredients; the second cooking: all the ingredients again in the pot, add 2 liters of water and remember to cook on low heat for 30 minutes to turn off the fire

3. Turn off the fire will be 2 times the decoction of the water mixture, sprinkle with cinnamon, and then put into the refrigerator overnight can be

Tips

Kitchen Tips

1. Simmering during the constant stirring so that the icing sugar fully integrated into the sour plum soup (冰糖要多放一些，热时感觉够甜了才行，否则冷却后会很酸)

2. The quality of the sour plum soup depends on the good and bad ingredients and the method of simmering, the best ingredients simmering out of the sour plum soup taste better, so it is recommended that you buy good ingredients (for their own sake and family) I'm not sure if you're going to be able to do that.