Sago, barley and red bean soup

Overview

How to cook Sago, barley and red bean soup at home

Soak the red beans the night before.
The barley can be soaked for an hour in advance. It doesn't matter if you don't soak it.
Put barley, red beans, and rock sugar into a pot with appropriate amount of water and cook for about an hour and a half.
Meanwhile prepare to cook the sago.
Put the sago directly into the pot and cook.
When there is a small white dot left in the middle of the sago, turn off the heat, cover and simmer for about 15 minutes, until the sago is completely transparent.
Pour the stewed sago into cold water and set aside.
When the red beans and barley are soft, add the sago, stir evenly and bring to a boil. The amount of water can be controlled according to your preference.