1, ingredients preparation: 200 grams of mung beans and 50 grams of rock sugar; 2. Wash the mung beans, remove impurities and soak them in clean water for about half an hour; 3. Pour out the water soaked in mung beans, pour the mung beans into the pot, add clean water and cook with strong fire. The cooking time should not be too long, and it should be controlled at 10 minutes. Be careful not to cook for a long time. The soup cooked in this way is green in color and relatively clear, which can achieve the best summer-heat effect. It is mung bean porridge, not mung bean soup, that boils mung beans; 4, the water for making mung bean soup is slightly more. In summer, it is hot and hot, and people drink more water. Using mung bean soup to relieve summer heat is mainly to drink soup instead of eating mung beans; 5. After the mung bean soup is boiled for a few minutes, you can add a proper amount of rock sugar when the water is boiled. The amount of rock sugar depends on people's preferences, and there is no fixed amount; 6. After the mung bean soup is cooked, put it in the refrigerator when it is cool. It is better to seal the opening with the blood of the mung bean soup, which is more hygienic. You can taste it after putting it in the refrigerator for about an hour, and the iced mung bean soup with heat clearing and fire removing is made.