I bought almost 12 Jin of pears.

2 Siraitia grosvenorii

Jujube 10

Rock sugar 50g

Fritillaria cirrhosa powder 15g

A little ginger

Step 1

Peel pears for later use.

Step 2

Grinding pears into mud can directly make pear juice with a juicer, which saves time and effort, but the effect is definitely not as good as that of whole pears.

Step 3

Tear fructus Siraitiae Grosvenorii into pieces, tear red dates, add rock sugar, shredded ginger and ground pear, boil over high fire, and turn to low heat for 30 minutes.

Step 4

After cooling, put in gauze and squeeze juice.

Step 5

It is a very long process to put Fritillaria Fritillaria powder into the filtered pear juice and boil it on a big fire and then slowly boil it on a small fire. Please adhere to the principle that the initial boiling does not need to be adjusted to the right temperature and does not overflow.

Step 6

Pay attention to it when the whole pot of pear juice is bubbling. Don't leave the pot and keep stirring. You can turn on the fire to speed up the juice collection, and turn off the fire when the soup is thick.

Step 7

A whole pot of pear juice that is about to overflow will boil out such a little pear paste at the bottom, which is really the essence! Floating foam should be the foam of Fritillaria cirrhosa powder, don't worry about it. Generally, floating foam will not appear on the granule. Let's assume that this is the efficacy for the time being.

Step 8

Pour the autumn pear cream into the oil-free and waterless glass bottle while it is hot, and the consistency is not very high. If it is cooled and then put into the bottle, there will be a lot of sticky in the pot, but remember, the autumn pear cream in the bottle must be cooled thoroughly and then covered with the fresh-keeping layer of the refrigerator for preservation!