Ingredients: 2500g loquat, 10g Sichuan clam, 400g rock sugar, 6-8 old loquat leaves, 50g honey

The nemesis of spring and summer hot cough, homemade loquat with Sichuan clam honey How to make the paste?

1. Brush off the fluff on the back of the loquat leaves and then cut them into pieces.

2. Add 500ml water and cook over low heat for 20 minutes.

3. Grind the Sichuan clam into powder (you can ask the staff to help grind it into powder when you buy it in the pharmacy).

4. Mix Fritillaria fritillary powder with cooled loquat leaf water.

5. Peel and core the loquat.

6. Squeeze the juice.

7. Add rock sugar to the juice and cook over low heat for 2 hours.

8. Add the soup mixed with loquat leaves and Sichuan clam powder and continue to cook for 3 hours.

9. When fine bubbles begin to appear in the pot, you need to pay attention to stirring.

10. Boil until it drips on the napkin and does not spread, and has a texture similar to honey, then turn off the heat.

11. Bottle while hot, let cool and then add honey and stir evenly.

12. Every time you drink it, scoop it out with a dry, water-free and oil-free spoon, and mix it with warm water at 40-50 degrees. The taste is fragrant and sweet.