INGREDIENTS
Fresh lily bulb, Bulbus Lilii 50 g (Or 25 g if dried)
Jujube, Fructus Ziziphi Jujubae 10pcs.
White sugar a spoonful
PROCESS: Put the lily bulb, the jujubes and white sugar into a small aluminium pan, add 1000 ml of water to stew it slowly over a low fire for an hour, and then take it away from the fire.
DIRECTIONS: Take a small bowlful at a time, twice a day, as light refreshments.