Manufacturing steps: 1. Dried ebony and hawthorn bought from the dry goods market must be boiled in water first. 2. Wrap the soaked ebony and hawthorn with gauze and a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put it in a gauze bag and boil it. 4. After boiling, add appropriate amount of borneol or brown sugar which can play a dyeing role. 5, simmer for 6 to 7 hours, the water is about half, and the sour plum soup is ready.
Drinking instructions: 1. The prepared sour plum soup can't be finished at one time, so it can be kept in the refrigerator for several days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and you can't drink it. 2. Sour plum soup with licorice will have an astringent taste. Putting some ice cubes when drinking can reduce the astringency. 3, the sour plum soup made by novices is likely to be too strong or too weak, and the ratio of heat to water can only be tried!
1 Wash two dark plums, soak them in 2 kg of boiling water for 7 hours, and then cook them 1 hour. Then filter to remove residue, add 6.7 kg of cold boiled water, add some sweet-scented osmanthus sugar (unnecessary) and appropriate amount of white sugar, boil and cool, and then drink. It'd better be chilled.