1. Wash the horseshoe coriander and peel off the coriander. Don't throw away the skin. Try to clean the stalk as much as possible. Don't cut the head of cilantro, it's mainly the head. (Just leave it while cooking)
2. Put the horseshoes in a proper amount of water, I put a pound of horseshoes and filled it with water. (Like me, you can remove the skin and boil it together. The meat can still be eaten. My home method is to just wash and pat it. After the residue is cooked, just drink the soup.) Cook on high heat for 15 minutes. Teochew people use high heat to boil (cold water), usually for 5 to 10 minutes. Don't ask me why, my mom taught me to cook for a longer time because I am afraid of parasites.
3. Almost boil. Add the coriander and cook for 5 minutes.
4. Remove the skin and the cilantro residues of the horseshoe and leave the meat of the horseshoe to be eaten. Add a large cube of brown sugar. Brown sugar is generally used, but rock sugar is not required. Drain the bubbles.
The horseshoe should be cooked thoroughly and not eaten raw. There are parasites.