Instruction: Wash all ingredients, the roots of Penthorum chinense pursh and squash the green olives flat. Put all ingredients in the pot, add 12 bowls of water, add 2 pieces of dried citrus peel and cook for 1.5 hours.
Servings: 5-7 bowls of soup
Ingredients may vary by season, but will not affect their efficacy. Picture shows ingredients only, not the actual proportion.