Ingredients: 100 g ebony, 100 g licorice, 10 g osmanthus, 10 g rock sugar, 400 g hawthorn.
Here's a group photo~~ If you don't like smell of scented osmanthus, you can also reduce dosage to 5 grams or replace it with roses.
Wash hawthorn and prunes and soak in drinking water for 5-6 hours. I like to soak longer to cut down on cooking time and save gas.
After soaking for 6 hours, both hawthorn and ebony have faded and the water has turned reddish brown.
Pack soaked hawthorn, black plum, and peeled licorice and osmanthus in a one-time marinade.
Add the soaked hawthorn stock solution and about 1500 ml of straight drinking water.
Boil over high heat, cook over low heat for 1 hour, until about 2/3 of original water remains, pour out plum soup, add 1000 ml of water and boil for 1 hour, and get a second pot of 800 ml of sour plum soup.
Sour plum soup must be half hot and half cold before adding sugar, otherwise it will not be sweet when hot. I cooked 1800 ml of sour plum soup, put about 400 grams of rock sugar, tried it, it's still very sour! If you like it sweeter, you can add more sugar. You can also add about 10 grams of salt to taste, and taste will be richer.