One, the material

7 kg of barley, 3 kg of tea powder, 100 grams of natural spices, 50 grams of cow bone powder.

Second, practice

1. Cleaning and de-stoning: it is best to wash the barley first, remove the debris, stone sand, etc. and then dry or sun-dried.

2. Stir-frying: stir-fry in a clean pan over moderate heat until the skin is browned. Roasting must be uniform, appropriate force, so that the water in the barley grains evenly and gradually evaporate, can be crushed on the line.

3. Crush: with a stone mortar or other methods, respectively, barley grain and tea leaves gradually pressed into powder.

4. Sifting: Use a coarse sieve to sift out the skin from the barley flour.

5. Mixing: Mix the barley flour and tea powder in proportion.

6. Ingredients: Add natural flavors and beef bone powder to the mixture of wheat and tea.

7. Re-sifting: pass it through a fine sieve once to ensure the quality when drinking.