Sour Plum Soup
1.
Soak the emperor ebony plum in clean water for 20 minutes, rinse and set aside
2.
Soak the Chenyao tangerine peel until it is completely softened, drain the water, and gently scrape off the inner white sac with a knife for later use
3.
Hawthorn, licorice, clove, roselle, rinse with water and set aside
4.
Add 8 kg of cold water to the casserole, put the four flavors of Junchen Zuozhu together with cloves and roselle flowers into the pot, and boil on medium heat.
5.
Turn to medium and low heat, cover and simmer for 2-2.5 hours until the amount of sour plum soup is 6 kg
6.
Add appropriate amount of rock sugar and continue to simmer for 3 minutes
7.
Turn off the heat, sprinkle with golden osmanthus, cover and cool until it's completely cool, ready to drink
Tips:
1. The quality of sour plum soup depends on the quality of the ingredients and the cooking method. The sour plum soup made from top-quality ingredients has a luxurious taste
2. This sour plum soup is derived from the Qing Palace Imperial Drink "Shigong Meijian" method, which is divided into two decoctions. One boil-water for the emperor, two boil-water for gentlemen
3. The wonderful taste of sour plum soup is in harmony with the gentleman's style, and the taste is endless, and the aftertaste is endless. Ordinary people take two cups of iced plum syrup at a time to dissipate heat and body fluid, clear heat and detoxify, appetite and relieve greasiness, nourish liver and relieve alcohol, several times a day.
4. Sour plum soup is a divergent drink. People who are seriously injured should not drink it. Remember to remember
5. The water for making sour plum soup, mountain spring water is better, well water second, bottled mineral water again, tap water again
6. For making sour plum soup, earth black sand is better, casserole is second, copper tripod is second, and stainless steel pot is second. Avoid using an iron pan!