Shuttle Chef Recipe – Bean Curd Skin, Barley and Peach Gum Sweet Soup

Materials:

Bean Curd Skin/15g

Peach gum/40g (soak in water overnight, wash and drain)

Rock sugar/90g

Barley/30g

Water/6 cups

Steps:

1) Put all the ingredients into the inner pot of the braising pot (except the rock sugar), cover and bring to a boil, continue to cook for 10 minutes on medium heat.

2) Add the rock sugar and simmer until it dissolves, cover and bring to a boil over medium heat again, turn off the heat, put it in the outer pot of the simmering pot, simmer for 90 minutes, and finish.