Ingredients
200 g Hunan white lotus seeds, 50 g fresh pineapple, 25 g each of cherries, green beans, and dried longan meat.
Seasonings
300 g (about 1 1/2 cups) rock sugar.
Instructions
1. Rinse the dried longan meat; peel the pineapple and cut it into small cubes; remove the skin and core from the lotus seeds, then steam them until soft, remove, drain the liquid, and place them in a bowl.
2. Place a wok over medium heat, add 500 g (about 2 cups) of water and the rock sugar, stirring until dissolved. Strain out any impurities, then add the cherries and green beans, bring to a boil, and pour everything into a soup bowl to serve.