1. Prepare the materials.
2. Soak the barley overnight in advance.
3. Put the mung beans in the soup pot and boil on high heat, add a little cold water and continue to cook on high heat. Repeat this 2-3 times, the mung beans will easily boil and bloom.
4. Add the soaked barley, cook on medium-low heat until thick, squeeze in the juice of half a lemon, add rock sugar and wait until it melts.
Tips:It tastes better when drinking cold in summer!
