How to make hawthorn malt soup?

Ingredients: 9 grams of hawthorn (dry) and 9 grams of wheat.

Accessories: coix seed 9 g Gordon Euryale seed (fresh) 12 g.

Seasoning: 10g brown sugar, with appropriate amount.

The practice of hawthorn malt soup:

1. Crataegus pinnatifida, Euryale ferox, stir-fried malt and Coicis Semen are packed in gauze bags and tied tightly.

2. Pour a proper amount of water into the pot, put it in a material bag, and cook it on the fire for half an hour. Pick up the bag and add brown sugar to taste.

For more information about hawthorn malt soup, please see Mint.com Food Library/Restaurant/Camellia Maiyatang.