First soak the plums for two hours in 2 cups of water, then add 1 cup of rock candy and boil for 20 minutes. Use a wooden stick or soup spoon to squeeze the softened plums so that the plum meat separates from the pit and then remove the pits. Stir the plums together with the broth to make the plum sauce.
先將梅子用二杯開水泡兩小時，再加入冰糖一杯煮二十分鐘，然後將滷湯二杯放進再煮二十分鐘，用木棒或湯勺將煮軟的梅子擠壓，使梅肉脫離果核，撈出梅核丟棄，攪拌勻了梅肉及湯汁即成梅子醬。