How to make mung bean and lotus seed soup - Chinese cuisine

1
Wash mung beans and lotus seeds, soak them for five hours, drain and set aside
2
Pour an appropriate amount of pure water into the soup pot and bring to a boil
3
Pour in the soaked mung beans and lotus seeds and bring to a boil, then turn to medium heat and cook (watch the fire to prevent overflowing)
4
Skim off part of the scum (because the ingredients contain starch)
5
Prepare appropriate amount of rock sugar
6
After half an hour of stewing, the mung beans and lotus seeds have become crispy. Add rock sugar and cook for another five minutes
7
Cook until the rock sugar melts
8
Picture of finished product.

Mung beans and lotus seeds are soaked for five hours in advance and will become even crispier after stewing!